Quick and easy to make, these delicious recipes are from my colleague, Csilla Bishoff. Thx Csilla!
Beef (or chicken) w/Broccoli
1 tsp. unrefined sesame oil
1 inch ginger root, cut into matchsticks
1/4 cup water
1 onion, peeled and sliced thin
3/4 mushrooms, sliced thin
2 carrots, thin diagonals
1/4 head of cabbage, sliced thin
chicken or beef strips
2 cups brown rice, cooked
1 stalk broccoli, florets and stem (cut stem into 1/2 inch rounds)
1 tbsp. wheat -free , low sodium Tamari soy sauce
1 scallion, minced
Saute ginger in sesame oil for 1 minute.
Add water, onion, carrot, cabbage, broccoli stems and mushrooms, and cook for 3-5 minutes.
Add chicken or other protein. Place cooked rice and broccoli florets on top of the sauteed veggies, cover and cook for 3-5 minutes. Add tamari and scallions and continue cooking for 2-3 minutes.
Shrimp with Spicy Garlic Sauce
1/4 cup water
1 red onion, sliced thin
1 bunch broccoli, florets and stems (cut stems into thin rounds)
1 carrot, thin diagonals
1/2 pound wild shrimp, peeled
Add water and red onion to frying pan and cook for 1-2 minutes. Add broccoli stems and carrot and cook for 2 minutes.
Add broccoli florets, shrimp, and cover and steam for 2-3 minutes. Mix ingredients for Spicy Garlic Sauce and add to the pan.
Cover and cook on medium heat for 5 minutes.
Spicy Garlic Sauce 2-3 garlic cloves, peeled and minced
1 cup water
1/3 cup toasted sesame oil
1 tbsp. hot pepper sesame oil
2 tbsp. maple syrup
3 tbsp. Tamari
1 tsp. hot pepper flakes
1 tbsp. kuzu root starch or arrowroot (+3 tbsp. water)
Mix all ingredients except kuzu and cook on medium heat for 3 minutes.
Dilute kuzu in water and slowly add to the pan. The sauce will begin to thicken.
Cook for 3-5 minutes or until kuzu becomes clear.
Note: You may also substitute with chicken, pork or sliced up steak