Here is my version of delicious Chinese vegetables which are vegan and gluten-free. This is a great dish to serve on the Chinese New Year or any day! I especially like the Chinese broccoli which is called gai lan which I get from a Chinese supermarket. Although I have been finding it in some other supermarkets.
Chinese Vegetables Recipe
Ingredients:
1/4 lb. carrots, sliced into large pieces
1/4 lb. Chinese Broccoli (Gai Lan) or broccoli cut into 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
2 tbsp Almond oil
Directions:
1. Sauté the ginger and garlic in a pan with almond oil for 3 minutes on low heat.
2. Add ½ cup of 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
Here are some other healthy and delicious vegetable recipes:
Vegetable Stir Fry – A vegetable stir fry is a very simple and quick meal that tastes great.
Steamed Vegetables – Broccoli was developed in Italy and is well known and one of the major anti-cancer foods.
Alkaline Steamed Vegetables for Your Meal – Adding some alkaline steamed vegetables to your meal is a very healthy way to go. For a start, you will be eating many superfoods. Also, creating a balanced meal with these alkaline-forming vegetables.
Powerful Anti-Inflammatory Vegetable Stew – This is a very nutritious stew with 4 of the 12 Top Anti-Inflammatory Foods. It is an easy stew to make.
You can also learn how to plan and prepare super healthy meals with my 2-5-30 Healthy Diet Online Courses.
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I’ve printed the recipe and I will try it. My one concern is the amount of water being added (seems too much) and the length of cook time. If it’s cooked 10 minutes until “tender but crisp” and another half cup of water is added and Item 6 is done “boil till clear”, the vegetables may become too soft. We’ll see.
Janie, you can use less water and see how it goes; let us know how it works for you. The idea is to have the vegetables in a sauce which gets thickened with the arrowroot and it needs to boil to become clear; should only take a couple of minutes.