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I dreamed up this recipe on that fateful night when Hurricane Sandy hit towns all over NJ. Hubby and I needed a warm meal to get ourselves through the aftermath, and since we were lucky enough to have electricity, I spent my day in the kitchen roasting and sauteeing hearty cruciferous veggies.
Cruciferous vegetables such as broccoli, cauliflower, cabbage, kale, collards and bok-choy get their name from the fact that they have four branches coming off the stem, making a cross-like shape. They have gotten some impressive press for having cancer preventive properties. Check out my upcoming post on cruciferous veggies!
This recipe has 4 components, which can either be combined for an awesome presentation or enjoyed individually as components of other meals.
Carrot and Broccoli Slaw Stir-fry
Ingredients
For the stir-fry in egg-roll cup:
1 Package broccoli slaw
1 package shredded carrot
4 cloves garlic and 1/3 in piece ginger mashed or blended together into a paste
1 package mushrooms
2 tbsp Olive oil
Egg-roll wrappers
1/4 head of Broccoli, cut into florets
Braggs liquid aminos or soy sauce
Herbamare or other salt
Black pepper
Toasted sesame seeds, Garlic powder optional
Turmeric 1/4 tsp
Directions:
  1. Heat olive oil. Add ginger, garlic and mushrooms (in that order).
  2. Saute mushrooms till they shrink and the moisture has mostly dissipated.
  3. Add carrot and then broccoli slaw, followed by the black pepper, turmeric braggs and salt. Saute for 4-5 minutes or until the desired crispness is achieved.
  4. Garnish with toasted sesame seeds.
Spoon the stir fry into a bowl and leave the remaining liquid in the pan. Add the broccoli, with some garlic powder and black pepper and a small amount of the stir fry. Put a lid on the pan, turn off the stove and let the broccoli steam while the brussels sprouts and egg-roll cups are roasting.
Roasted brussel sprouts
(Note: broccoli and asparagus can also be roasted this way, though asparagus would require a shorter roasting time.)
Ingredients
Package of brussels sprouts
2 tbsp Olive oil
Salt (to taste)
Black pepper (to taste)
Garlic powder (optional)
Directions
  1. Preheat oven to 420 degrees. While the oven is heating, set up the egg-roll cups as described in recipe below, as well as the brussels sprouts. You can also use this time to make peanut sauce.
  2. Put brussels sprouts in a gallon size ziploc bag.
  3. Add all the seasonings from the above ingredient list.
  4. Close ziploc bag. Rub the ingredients in the bag together to distribute evenly.
  5. Line a baking sheet with foil.
  6. Once done preheating oven, put oil and spice coated sprouts on baking sheet and bake for 10 minutes.
  7. Turn the sprouts over and roast for another ten minutes.
Egg-roll cups
You can get pretty creative with these. I’ve seen them done in muffin tins, but I used ramekins.
  1. Grease the ramekin with a good amount of olive oil, put the egg-roll wrapper over it, fold the edges over and stick them together by sealing with water. Brush the molded egg-roll wrapper with olive oil.
  2. Bake for twenty minutes in the oven or until the desired brownness is achieved. Take the pan out and leave to cool.
  3. Pry off the hardened shell from the ramekin, but do so carefully so the shell doesn’t break.

Final Vegetable Assembly
  1. Put the brussel sprouts at the bottom of the cups.
  2. Then spoon in the stir-fry until filled to the top.
  3. Drizzle with peanut sauce, which you can buy or make using this recipe. Serve with broccoli on the side, also drizzled with peanut sauce.

-DS

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