|Sesame and ginger make sweet potatoes sing in your supper.|
|1 skillet of veggies + 1 pot of noodles = 1 happy tummy. I actually use an extra large skillet for this, because I'm too lazy to get the wok out of the stack of things on the high shelf in the pantry. My big skillet isn't as photogenic though.|
In about 1 Tbsp peanut (or other) oil,
1/2 onion halved again and sliced in strips
1 sweet potato or yam, cut in sticks (julienned)
and 1/3 small head cabbage coarsely sliced.
8 mushrooms, sliced
I start the onion cooking, then slice the sweet potatoes and add them, and so on down the list
When those are just about as soft as you like them, which takes almost no time, add...
about 1 tsp minced garlic
about 1-2 Tbsp sesame oil
about 2 Tbsp fresh minced ginger
and saute about a minute.
You can add hot sauce or hot pepper flakes if you like.
Toasted sesame seeds are fabulous.
I use salt, but most people add soy sauce to taste.
If you want protein, add cooked pork, chicken, beef, or scrambled egg. The meat is, of course, tastiest if you stir fry it just before the veggies, seasoned with some of the same yumminess.
Serve over brown rice or brown rice pasta. If you haven't tried brown rice pasta, you can sometimes find it in the Asian aisle of the grocery store, but more often it's in the gluten-free aisle. The brand pictured is my favorite, so far. It is really good, and not at all like whole wheat pasta, which though I grew up on it, I still think tastes like munching on a hay bale. Don't ask me how I know what that tastes like.
Serves 2-4, depending on appetites, and how much meat you add.
While you are enjoying your happy tummy with a little ginger glow, pop on over to my website, theartofthehome.com, to see some of the delicious paint treatments I cook up, when I'm not feeding my friends here at Belle Ami.