3-4 T. coconut oilSaute the onion, garlic and ginger on low heat in the coconut oil. Add in the bean sprouts and shredded carrots and lightly sauté. When the bean sprouts and carrots are becoming tender (do not overcook), add in the fresh kale shreds and stir until the kale is a bright green. Serve immediately with brown rice and seaweed laver.
5 cloves garlic, sliced
2"-3" piece of fresh ginger, minced
1 large onion, thinly sliced
4 cups mung bean sprouts
1/2 carrot, shredded
1 can lotus seed, bamboo shoots, or water chestnuts (optional)
2 cups fresh kale, in large shreds
1/2 t. sea salt
I am a bit in love with my new little discovery at the international food mart in Itaewon, Seoul. The owner is from Pakistan and gets some of the oddest items mostly from the US, SE Asia, and the Middle East. Of course there's very little that I can eat because my diet is so limited, but my latest foray there unearthed some vegetable snack crackers imported from Thailand ... the brand, Greenday. There were three flavors available: okra chips, onion chips, and pumpkin chips. With only two ingredients listed on the package (their respective vegetable and then 2% rice bran oil), I had to give them a try. Not sure if I'd label them as only 2% oil though as they left a greasy film on my fingers, but they certainly are a nice treat. The okra and onion chips are my favorites. I find them much more flavorful than the pumpkin chips, but then my tastebuds prefer salty and sour to sweet so that's no great surprise to me in the preference. There's not much in a package (okra - 25g;...
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