Thevegetables are roasted so there is no watery saucefloating around at the bottom of the dish. It’s also a great way to get some hidden vegetablesinto your little ones meals
If you read my blog once in a while you will notice I use baking soda in beef, this is the secret ingredient as it tenderizes the beef likethe ones you have inChinese restaurant
This Asian version is made using a little Maggi seasoning – one of the yummiest and most used saucesin our kitchen – and a mix of green onions, bean sprouts and carrots
¼ cup low-sodium soy sauce or tamari. 8 ounces dry lo mein or chow mein noodles, or any other type of long whole-grain noodles. 2 tablespoons brown rice vinegar. 1½ tablespoons grated fresh ginger. 9 small garlic cloves minced (about 1½ tablespoons). 7 to 8 scallions, white and green parts, thinly sliced diagonally into1-inch-long strips (about 2 cups). 1 large carrot, thinly sliced (about 1 cup). 1½ cups broccoli florets in½-inch pieces (about 5 ounces). 2 baby bok choy, trimmed and cut into1-inch pieces (about 3 cups). 2 tablespoons finely chopped fresh cilantro
If you don't have a steamer then you can just add thevegetablesintothe pan with your pasta and cook everythingtogether - I do this when I'm feeling lazy
This sauce is made with just a few ingredients, and it tastes so much likethe real thing - better, in fact - that it will totally curb a Chinese takeaway craving, if when you get one
Cut all thevegetables to equal size chunks and put into a baking tray. A rich garlicky sauce which is laced with chilli, it peps up any midweek meal and works well with smokey bacon, chicken or in this case, roasted vegetables
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