Oriental Sauté With Ginger and Garlic

Name: Oriental Sauté With Ginger and Garlic
Prep time: 35 min
Cook time: 30 min
Total time: 1 h 5 min
Yield: 7 cups, 4 serving(s)
Ingredients: 1/2 teaspoon oil (to coat pan); 1 teaspoon ginger, minced; 6 garlic cloves, minced; 2 cups celery, sliced; 2 onions, chopped; 1 cup sliced mushrooms; 1 large red pepper, diced; 12 ounces cabbage, thinly sliced then cut into 2 inch pieces; 1 cup frozen peas; 2 (15 ounce) cans low-sodium chickpeas, drained and rinsed; 4 tablespoons low sodium soy sauce; 2 teaspoons sesame oil; 1/16 teaspoon crushed red pepper flakes (or to taste)

Submitted by Anne Sainz

"I love oriental food and the combination of flavors that form the sauce in this recipe is delicious. This version works well with my Nutritarian eating style. This is a very flexible recipe. You can use other greens like kale, collards or spinach. You can use other proteins in place of the chickpeas like 1/2 c sliced almonds, or 1 pound diced tofu. You can also vary the other vegetables to use up what you have on hand. Allow 3 cups raw greens and vegetables per person. To reduce prep time, you can use jarred ginger and garlic, bagged cole slaw mix and frozen vegetables."

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photo by Anne Sainz

Ready In:: 1hr 5mins
Ingredients:: 13
Yields:: 7 cups
Serves:: 4

ingredients

¹⁄₂ teaspoon oil (to coat pan)
1 teaspoon ginger, minced
6 garlic cloves, minced
2 cups celery, sliced
2 onions, chopped
1 cup sliced mushrooms
1 large red pepper, diced
12 ounces cabbage, thinly sliced then cut into 2 inch pieces
1 cup frozen peas
2 (15 ounce) cans low-sodium chickpeas, drained and rinsed
4 tablespoons low sodium soy sauce
2 teaspoons sesame oil
¹⁄₁₆ teaspoon crushed red pepper flakes (or to taste)

directions

Chop ginger and garlic and set aside.
Chop celery, onions, mushrooms, red pepper and cabbage and set aside.
Use oil to thinly coat large non-stick frying pan or dutch oven (at least 5 quarts).
Sauté ginger and garlic in oil for 1 minute.
Add celery, onion, mushrooms, red pepper, peas and cabbage. Cover and sauté until vegetables are cooked, adding small amounts of water if needed to prevent sticking.
Add chickpeas, soy sauce, sesame oil, and pepper flakes. Mix well and heat through.

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RECIPE SUBMITTED BY

Anne Sainz

United States

In 2011, I saw a PBS Special, 3 Steps to Incredible Health by Dr. Joel Fuhrman. It inspired me to change to a Nutritarian cooking style, which focuses on the nutrient density of the foods you eat. Since that time, I have been collecting recipes. I have found a few recipes ready to go but most of them were either too complicated for everyday use or needed some changes to fit with this eating style.

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