I personally love vegetables in their natural state and have typically enjoyed steamed, roasted, or grilled vegetables with little seasoning other than salt and lemon. Lately, I have been trying to bring a little more spice and flavor to my veggie side dishes to bring some variety and gain a little more enthusiasm from my family at dinner time! This dish is simple yet very flavorful and easy to pull together. I like to serve this dish with the Rice Balls with Chili Sauce and Szechuan green beans.
- 2 Tablespoons avocado oil
- 4 cloves garlic, minced
- 1 inch knob of ginger, grated
- 1 small baby bok choy. Trim the bottom and separate the leaves.
- 1 bunch broccolini; ends trimmed and larger pieces sliced lengthwise.
- 1 cup sliced shitake mushrooms
- 2 Tablespoons tamari
- 1 Tablespoon rice vinegar
- 1 Tablespoon coconut aminos
- 1 teaspoon toasted sesame oil
- Sea Salt
- 1 teaspoon toasted sesame seeds
- Heat oil in a large fry pan (if you don’t already have one, I recommend this pan) and add the garlic and ginger. Sauté on medium to low heat for about 1 minute before adding the bok choy, broccolini, mushrooms and tamari. Once you add the vegetables, adjust the heat to high. Cook for about 2 minutes.
- Add a little water to prevent the vegetables from sticking, cover and cook for another minute or two. I like my vegetables to be a little crispy and not over cooked.
- Once your vegetables are cooked to your liking, add the vinegar, coconut aminos, and sesame oil and toss.
- Sprinkle with sesames seeds and a little salt and serve.