I’m in the mood for veggies and protein this week. The salmon, I improvised with onion jam, apricot red pepper jelly and some orange marmalade. The sweetness of the glaze compliments the salmon nicely. Instead of the oven, I had hubby throw it on the grill for 25 minutes. The stir fry is centered around the mixed bean sprouts, which help fill you up with protein. They are a combination of mung beans, red & green lentils, green peas, garbanzos & adzuki beans.
Stir Fry Veggies
I used whatever I have available, but prefer to use veggies that are sturdy and can stand up to high heat.
- kale, chopped
- celery and carrots, diced
- Eatmore mixed bean sprouts, package
- grape tomatoes, package,
- red onion, diced
- garlic, chopped
- fresh ground black pepper
- oyster sauce, soy sauce, fish sauce, Chinese cooking wine, sushi vinegar, Maggi sauce, chili & garlic sauce, sesame oil
Heat a couple tablespoons of grapeseed oil on medium high in a wok. Add garlic and saute until just starting to brown. Add all the veg except sprouts and tomatoes. Cook until just starting to brighten in color. Add rest of veg. Season to taste with any combination of sauces. Turn off heat and add sesame oil.
