It is still the year of the Dragon. In China the dragon is the symbol of good fortune and intense power; it is regarded as a divine beast.
Here is my version of Chinese vegetables to celebrate today.
1/4 lb. carrots, sliced in large pieces 1/4 lb. Chinese Broccoli (Gai Lan) or broccoli cut in large pieces 1/4 lb sugar snap peas de-stringed 1/4 lb. bok choy cut in large pieces 1/2 onion, chopped 1/4 red pepper, sliced (optional) 1/2 – 2 inch piece fresh ginger root, finely chopped (depends how gingery you like it) 1 – 3 garlic cloves, finely chopped 1/2 cup water 2 – 5 tbsp. soya sauce 2 tbsp. arrowroot or Kuzu* ½ cup water
1. Sauté ginger and garlic in vegetable oil for 3 minutes on low heat. 2. Add ½ cup water and vegetables. 3. Boil lightly with a lid on for 10 minutes, until vegetables are tender but crisp. 4. Mix arrowroot, soya sauce and 1/2 cup water together. 5. Add arrowroot and water slowly to the vegetable mixture, stirring constantly. 6. Boil till clear. 7. Simmer for a few minutes. 8. Serve with brown rice.
I am the head chef at Real Food for Life and author of the GREEN means LEAN and Balance Your Body e-books. I turned a debilitating health crisis into a passion for helping others with healthy, sugar free, gluten free eating and cooking.