This is a super simple meal with tons of green goodness! It’s easily adjusted for whatever vegetables you have on hand, you can definitely add chicken or lamb for extra protein. Or you can experiment with different nuts. In fact, next time I make this, I’m adding cashews. Yum.
Serves 2
Ingredients:
1 can of water chestnuts
1 baseball sized rutabega, cut into thin half-moons
4 kale leaves, destemmed, roughly chopped
2 cups snow peas (or sugar snaps), cut in half on the bias
1 tablespoon freshly grated ginger
2 tablespoon sesame oil
1 tablespoon ume plum vinegar
2 teaspoon fish sauce
1 cup and 2 cups water (cooking instructions here)
Chef’s note: This cooks quickly so make sure all ingredients are prepped and ready to go before you turn the burner on.
Directions:
Make sure everything is chopped and grated and ready to go.
In a small jar or bowl, mix together the ginger, plum vinegar, fish sauce, and 1 tablespoon sesame oil, then set aside.
Heat a large wok, or saute pan and add the other 1 tablespoon of sesame oil. Once the oil is hot, add the rutabega moons and broccoli and cook, stirring frequently, for 5-8 minutes.
Add the celery and kale, continuing to mix until kale is wilted.
Stir in the water chestnuts and quinoa, add the sauce and continue to toss until everything is well combined.
Serve and enjoy!
Recipe: Frank Giglio
Photos: Jenny Nelson
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