I have made many variations of this dish (the most decadent involving deep fried tofu, breaded in corn starch which gets amazingly crispy), but the heart of this recipe is simple and satisfying. A homemade sauce really elevates the fresh flavors of garlic and ginger, and it is packed full of vegetables and protein.
🍛 1 tsp coconut oil (or other oil)
🍛 1 tbsp finely chopped garlic
🍛 1 tbsp grated (and peeled) ginger root
🍛 ½ cup less sodium soy sauce
🍛 ½ cup water
🍛 1 tbsp corn starch
In a sauce pot over medium heat melt coconut oil and add garlic and ginger and cook for 2-3 minutes or until fragrant. Add soy sauce, dissolve the corn starch into the water separately, and then add to pot. Bring to a rolling boil, lower heat, and boil for 10-15 minutes or until thickened. Let cool. (Note: if you like heat you can add hot sauce or pepper).
🍛 1 tbsp coconut oil
🍛 1/2 cup chopped red onion
🍛 1 1/2 cup broccoli florets
🍛 1 cup sliced carrots
🍛 1 cup sliced mushrooms
🍛 1 cup chopped yellow pepper
🍛 1 cup edamame (cooked and shelled)
🍛 1 cup quinoa
🍛 2 cups water
🍛 fresh cilantro
Bring quinoa and water to boil in a medium saucepan over medium heat. Reduce heat to low, cover and simmer for 15-20 minutes or until water is absorbed.
Meanwhile, in a large skillet over medium heat melt oil and add onion, broccoli, carrots, and peppers. Cook for 5-6 minutes before adding the mushrooms and edamame. Cook for 4-5 more minutes, then stir in sauce.
Plate over prepared quinoa with fresh cilantro.