Mongolian-Style Veggies

What would life be without color?  And without a little spice?  And of course, without veggies?   Through our lenses we’d see lots of faces of boredom, lifeless, energy-drained stares and pouty expressions that have a constipated look.  And that last one’s probably no shocker.  Veggies will and can change your life —and as you know, that’s why we couldn’t help but write our last book, The Nutrition Twins’ Veggie Cure. And let’s face it, when you do eat ‘em, say hello to a slimmer, smarter, sexier you.   And kiss that uncomfy bloated, backed up feeling in your tummy adios! So grab a pair of chopsticks and dig in to our new delish recipe!

 

mongolian-style veggies final photo

 

If you’re looking for a quick Meatless Monday dinner, simply grab a skillet and whip this up!  You’ll be amazed at how easy this recipe is to make!

 

Mongolian-Style Veggies

Serves 1

 

Ingredients

1 teaspoon canola oil (Note: Although we love olive oil, it isn’t good for cooking as it breaks down under high heat and oxidizes)

1/3 cup fresh broccoli

3 TBSP edamame, shelled

2 TBSP pineapple, diced

¼ cup snow peas, fresh

¼ cup water chestnuts, sliced

1/4 cup baby corn

¼ cup bell peppers, sliced

2 TBSP red cabbage, fresh

1 TBSP Stir-fry Sauce (We used Kikkoman)

½ cup  tofu, lite firm (chopped)

½ cup brown rice, long grain (cooked and warm)

Ginger, powdered (as desired)

Red Cayenne Pepper, as desired

Onion or Garlic Powder, as desired

 

Directions

1.Heat the oil in a skillet over a medium heat for two minutes.

2. Add the tofu and gently stir to ensure each side browns.

3. Mix in your “extras” (veggies, and pineapple) and toss occasionally as your delicious meal browns for 4 to 5 minutes.

4. While cooking, put the warmed, cooked rice into a bowl.

5. Once tofu and veggie mixture has reached the desired “brown-ness,” gently stir in the sauce into the skillet and pour over the rice! Sprinkle the ginger, pepper, onion powder and/or garlic powder if desired. Grab your chop sticks and enjoy!

 

Nutrition Information, per 1 serving

304 calories, 8 g fat, 0 mg cholesterol, 493mg sodium, 363mg potassium, 46g carbohydrates, 8g dietary fiber, 8g sugar, 15 protein

Additional benefits: 57% Vitamin A, 176% Vitamin C, 70% Manganese

 

For more than 100 delicious recipes like this and a 10-day Weight Loss Jumpstart and Detox Plan, plus a GET HEALTHY plan please check out The Nutrition Twins’ Veggie Cure

 

 

 

 

Mongolian-Style Veggies
 
Nutrition Information , per 1 serving 304 calories, 8 g fat, 0 mg cholesterol, 493mg sodium, 363mg potassium, 46g carbohydrates, 8g dietary fiber, 8g sugar, 15 protein Additional benefits: 57% Vitamin A, 176% Vitamin C, 70% Manganese
Author:
Serves: 1
Ingredients
  • 1 teaspoon canola oil (Note: Although we love olive oil, it isn’t good for cooking as it breaks down under high heat and oxidizes)
  • ⅓ cup fresh broccoli
  • 3 TBSP edamame, shelled
  • 2 TBSP pineapple, diced
  • ¼ cup snow peas, fresh
  • ¼ cup water chestnuts, sliced
  • ¼ cup baby corn
  • ¼ cup bell peppers, sliced
  • 2 TBSP red cabbage, fresh
  • 1 TBSP Stir-fry Sauce (We used Kikkoman)
  • ½ cup  tofu, lite firm (chopped)
  • ½ cup brown rice, long grain (cooked and warm)
  • Ginger, powdered (as desired)
  • Red Cayenne Pepper, as desired
  • Onion or Garlic Powder, as desired
Instructions
  1. Heat the oil in a skillet over a medium heat for two minutes.
  2. Add the tofu and gently stir to ensure each side browns.
  3. Mix in your “extras” (veggies, and pineapple) and toss occasionally as your delicious meal browns for 4 to 5 minutes.
  4. While cooking, put the warmed, cooked rice into a bowl.
  5. Once tofu and veggie mixture has reached the desired “brown-ness,” gently stir in the sauce into the skillet and pour over the rice! Sprinkle the ginger, pepper, onion powder and/or garlic powder if desired. Grab your chop sticks and enjoy!

Related Posts Plugin for WordPress, Blogger...
0 replies

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply