Quick Sauté: Sugar snap, mushroom and onion炒豌豆#家常快炒##vegan#
Eat Whole 2 Thrive @EatWhole2Thrive
Nothing is better than a quick vegetables sauté in delicious tamari sauce for breakfast side dish. It's a great accompany to breakfast warm oatmeal or brown rice porridge. A slice of sourdough bread top with freshly mashed avocado will be an extra kick.
Quick Sauté: Sugar snap, mushroom and onion炒豌豆#家常快炒##vegan#
Nothing is better than a quick vegetables sauté in delicious tamari sauce for breakfast side dish. It's a great accompany to breakfast warm oatmeal or brown rice porridge. A slice of sourdough bread top with freshly mashed avocado will be an extra kick.
Cooking Instructions
- 1
Heat up a heavy duty cast iron wok/skillet on high heat. In the meantime, rinse sugar snap under tap water in a colander and drain them aside. Quickly remove outer layer of the onions, and slice it thinly. Smash a clove of fresh garlic using the side of your knife and mince it roughly.
- 2
By now the wok should be hot enough. Pour olive oil in the wok and immediately add slice onions. Sauté for a few seconds. Season it with salt and pepper. 1/2 teaspoon of Garam masala if you have. Turn the heat down to medium and add 1/4 cup of water or wine and sauté until onions are softened and aromatic.
- 3
Pour drained sugar snap into the wok all together. Add tamari sauce and the rest a quarter cup of water or wine. Sauté until sugar snap turn to bright green color and the flavor are well coated for about 30 seconds. Adjust seasoning if necessary.
- 4
Serve immediately
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Craving for delicious foods drives me to be creative in my kitchen all the time. Thanks to my intolerance of all refine foods such as white flour, white rice and sugar, transition to use whole grains through sourdough fermentation, soaking and sprouting seeds has opened a whole new world to me! All my recipes share the same principle of low fat/oil, almost no added sugar/honey, whole grains and as much fermentation Incorporated as possible to unlock its nutritional value and plus lots of made ahead secret ingredients that I've learned over the years. In my pantry, you'll always found stocks of ancient grains (spelt, kamut, millet), brown rice in various varieties, jars of dry beans in multiple color and shapes. Kimchi made with all kinds of seasonal veggies in my fridge and homemade stocks in my freezer all the time. Join me on this journey eat whole 2 thrive!
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