Friday, June 12, 2015

Rainbow for Food

Not only is color beautiful, but it also means the food you're about to enjoy contains a magnitude of nutrients and minerals.

So when you're shopping for groceries, go for color and you're all set!

This is a super-easy, extra dose of healthy, and quick stir fry dish that's bound to make everyone happy.  It's also great to enjoy the next day and keeps well in the fridge for a maximum of 2 days.

Here's what you need:
1 yellow bell pepper
1 red bell pepper
1 carrot
1 cup of snow peas
1 cup of green beans
1 small package of baby asparagus
1 cup mushrooms
3/4 cup of sprouts
1 red onion
4 cloves of garlic
1 inch piece of ginger
1 bunch spring onions (at serving)
1 cup cashews
Soy sauce
Chili powder (optional)
Chicken breast, cut in strips (optional)
Egg noodles
2 tablespoons sesame oil

1. Cut all vegetables roughly the same size.  It's not a must but it just looks pretty.  Have three bowls for your chopped vegetables. In one: the onions, garlic and ginger. In the second: the mushrooms. In the third: the rest of the vegetables.
2. Heat the oil in a wok or large pan, medium heat.
3. Add the onions, garlic and ginger.  Cook until softened.

4. In a seperate pan, dry fry the cashews until the turn into a golden color.

5. In another pan, cook the egg noodles as per their instructions. Follow the instructions carefully to end up with perfectly cooked noodles.  If you don't have noodles, spaghetti works fine.  If you don't want to use pasta, serve with brown rice.

6.  Back to the first pot, as the onion softens, add the chicken.

7.  When the chicken cooks, add the seasoning.  I like Tamari soy sauce.  It's actually a lot more beneficial than the standard soy sauce.  Read about its benefits here.

You can also add some chili or other spices to add a bit more depth or heat, depending on your preference.  I added this:

8.  Then add in all the vegetables except for the mushrooms.  They cook very fast and they should be added a minute or two before finishing.

9. Once the vegetables soften, add the mushrooms.  Stir for a minute.

10. Add the noodles, mix one last time and remove off the heat.

11. Sprinkle on the cashews and the spring onions.  Serve!

Bon appetite!

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