Spicy sweet Asian bowl
Spicy sweet Asian bowl
Ingredients
4 cups of sliced raw seasonal vegetables
2 cups of shelled edamame beans
Sauce
1 tablespoon grated or finely minced ginger
1 clove grated or finely minced garlic
⅓ cup tamari
3 tablespoons of sucanat (you can substitute with other vegan sweeteners)
1 tablespoon sesame oil
2 tablespoons rice wine vinegar
2 teaspoons ground fresh chili paste (I use Sambal brand)
Garnish
Toasted sesame seeds
Roasted peanuts (I purchase spicy peanuts from a vendor at my local farmers’ market)
Green (spring) onions
Serve with wheat berries or kamut or for a gluten free option sorghum
Steps
Wheat berries and kamut take a long time to cook and require 3 cups of water to 1 cup of grains. Combine 1 cup of grain and 3 cups of water in a pot. Bring the pot to a boil until the water is absorbed and the grain is still firm, but tender. Take the grain off the heat and let it stand until cooled.
I usually cook a large batch at once in order not to rush the process, then freeze it in one serving size bags.
To prepare the sauce combine all the ingredients together.
If you want to gently cook your vegetables, heat your wok or deep pan to medium high heat. Add half the sauce, half the vegetables and half the edamame beans. You don’t want to over fill the pan. Just before it is ready I put in a ½ cup of cooked wheat berries so they absorb some of the sauces flavour. This is enough for 2 servings.
Assemble bowls. Top with sesame seeds, roasted peanuts and finely chopped green onions.
Repeat last two steps for the second two servings or save for the next day and make it fresh.
You could serve over kelp noodle for added nutrition. Kelp noodles, like all sea vegetables are rich in calcium and iodine.
