38
It’s Your Life
Cooking Time: About 8 minutes
Categories: Vegan, No Sugar Added (NSA)
Ingredients
1-2 garlic cloves, peeled and sliced
1 large sliver fresh ginger cut into tiny pieces (or
powdered ginger to taste)
olive oil ( about 1 Tbl.)
one organic* red, orange, or yellow bell pepper (or
a mix of the three)
one leek, (green stems cut off and used for soup
stock)
1 cup grated cabbage or chopped (organic) kale*
or spinach
1/2 cup snap or snow peas
water or stock
5 spice powder or low-sodium tamari or salt,
pepper & dash of cayenne
sesame seeds for garnish, optional
* Peppers & kale are high on the pesticide list of
The Dirty Dozen from the Environmental Working
Group (ewg.org)
Here is the stir fry above in the
simmering stage.
Directions
1. Slice ginger, garlic, and leek and place in pan
with olive oil. Saute on medium-high heat for
about 3 minutes while slicing washing, removing
white membranes on inside of peppers and then
slicing peppers into slivers lengthwise to about
1/2 inch thick. Add to pan and cook for about 3
minutes.
2. Add a small amount of water or stock to keep
food from sticking to pan. Lower heat to medium.
3. Add greens and peas and simmer-saute for
about 2 minutes. Add spices to taste. Cook one
more minute. Serve right away, garnishing with
sesame seeds, if you wish.
Yield: Serves 2- 4 as a side dish or 4-6 when
coupled with rice or pasta.
Variations: Feel free to use mushrooms, fennel,
bean sprouts, cashews or any other item you love
as a substitute for any of the above you don’t like.
Here is another stir fry coupled with
kitchari (An Ayurvedic dish using yellow
split mung beans and tri-colored quinoa)