This healthy Asian inspired dish of King trumpet mushrooms, snow peas, red peppers and bok choy is sauteed in lemon juice with a ginger, garlic sauce served over a combination of black rice and quinoa.
VEGGIES 24 whole baby bok choy (6 per person) 24 snow peas (6 per person) 1 whole red pepper 2 cups king trumpet mushrooms
SAUCE 2 Tbsp Braggs Liquid Aminos ¼ cup veggie broth 1 tsp garlic powder or 1 Tbsp fresh minced garlic 2 tsp ginger powder or 2 Tbsp fresh grated 2 tsp arrowroot (used to thicken the sauce) ¼ tsp ground mustard seeds
Mix the sauce together and set aside. Cut the ends off of the bok choy and rinse very well. They tend to have dirt in them. Make sure you dry them well before cooking. Saute’ your veggies & mushrooms on high heat in 2 Tbsp of lemon juice. Cook stirring constantly for about 5 mins.
TIP: To keep your veggies crisp and not overcooked a great way to know when they are done is to cook mushrooms with them. When the mushrooms reduce in size the veggies are done.
Add the sauce and stir. Remove heat and serve.
Makes 4 servings.