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.
*this is a healthy substitute for corn starch
About Diana Herrington
I am the Founder and Author at Real Food For Life. Have been teaching cooking classes worldwide since 1982. Create original, healthy recipes and menus, which are gluten free and white sugar free. Also, the 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.