Asian dishes are a staple in our house. My step kids are half Vietnamese and like to eat rice as much as three times a day. Similarly, pasta was a staple dish in my Italian childhood home. We often have rice made to accompany with any main dish. So, to get the three food groups in, I like to saute up spinach, kale or broccoli with tofu, shrimp or chicken and mix with rice. Tonight, we had broccoli and shrimp ready to cook up. The only seasoning I like to use other than fresh ginger and garlic is Dr Braggs Liquid Aminos (similar to soy sauce). I love this stuff! It tastes like soy sauce, but is better for you. Luckily the Heath Conscious (small health food store) & Plaza supermarket carry it.
Okay the super simple recipe
1lbs of shrimp (de-shelled), chicken or tofu (cubed up)
2 cups of fresh chopped broccoli
1/2 slivered red onion
2 large cloves of garlic minced
2 tablespoons of fresh grated ginger
2 tablespoons of sesame oil
2 tablespoons of soy sauce or Dr Braggs liquid amino if you have it
Put oil in wide lip frying pan (I like to use non-stick pans for sautéing), saute broccoli and onion for a few minutes on med-high. Then add ginger, garlic, shrimp & soy sauce. Cook for another five or more minutes until the shrimp is pink and broccoli is crisp and bright green. Pair with rice or eat alone.
I often cook with tofu or chicken. For using tofu, cube, saute in 2 tablespoons of oil on high heat, Saute until browned and crisp. Then add ginger, garlic, soy sauce & veggies. If using chicken follow the same steps as the shrimp, but saute chicken and veggies at the same time.
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