I know it's MacroTREAT friday, but sometimes treats come in unsuspecting shapes and sizes.
The best TREAT I've had this week was the taste of amazingly fresh & delicious veggies. I just signed up for an organic produce box (I had one when I was in Edmonton) to supplement my weekly veggies from the market (I kind of have a love / hate relationship with grocery stores, and avoiding them and getting my foods elsewhere can feel nice!). Dang - summer's just the best! So many fresh veggies and fruits. YUM!
MTF: Fresh Veggie Saute
Serves 2 veggie lovers <3
- 3 baby bok choy
- a large handful of fresh basil
- 4 large green onion stalks
- a few bunches of oyster mushrooms
- sesame oil, ginger juice (freshly grated and squeezed, or out of a bottle), shoyu & umeboshi vinegar
- Serve with your grain of choice
- Heat up a generous splash of sesame oil in a heavy pan or skillet.
- While pan is heating prepare the seasonings: take a cup, add some water (about 1/2 cup) and then a few drops of umeboshi vinegar, a splash of ginger juice, and a couple splashes of shoyu. Stir it all up. This will be the liquid you add to the veggies.
- When the pan is hot, add in the chopped green onions. Put a lid on and let them cook for a few minutes. If they are sticking, add in a splash of the cooking liquid. Stir around a few times.
- Add in the chopped mushrooms. Again, put the lid on and let them cook down a bit.
- Add in add a few splashes of the cooking liquid again.
- Add in the bok choy, and another splash of cooking liquid. Put the lid on, and let the bokchoy "steam" for a few minutes on top of the mushrooms. Then stir in and let cook for a bit more.
- Add the chopped basil in last, and the remaining cooking liquid. Stir around, put the lid on, and cook for another minute or so.
- Serve with cooked rice, quinoa, millet...any grain your heart desires. Or you could even just have a couple pieces of good bread on the side, or wrap it all up in a nice pita or wrap. Your call. We enjoyed ours with fresh cooked short grain brown rice that was cooked with some wakame in it., and topped with half an umeboshi plum!
- ** TIP: when you take the lid off after cooking, shake the condensation on the lid back into your pan - I learned this tip from a macrobiotic cooking class I took in Japan - the teachers told me this is where a lot of good flavour ends up :)
What kinds of FRESH summer produce and food have you been treating yourself to lately?
And... HAPPY CANADA DAY weekend to all my lovely Canadian friends <3