Savory Thai Ginger WOW

 

 

 

 

 

Super quick, cheap & delicious – to conquer your “junk food” cravings a healthy way.  Prep time 5 minutes, cook time about 8.

Note: You can even use the stir fry part & omit the bread, putting the warm thai ginger veggies on some quinoa, a salad, etc. 

 

What you’ll need for 1 serving: 

To cook — >

1/4 bell pepper – cut long & thin

1 teaspoon chopped ginger

1 tablespoon chopped red onion

1.5 tablespoon’s worth of fresh chopped cilantro

1/2 garlic clove

a mere SPLASH of soy sauce (we’re talkin like two seconds worth of pouring…VERY minimal!)

1/3 of a large portabello mushroom, cut into thin, long slices

1 tablespoon coconut oil – you can also use olive if ya want!

1/8 of a hot red pepper (optional)

salt & pepper, to taste

 

To serve — >>> 

Vegenaise (vegan “mayo”) – I use the soy free version (use however much you like)

BREAD TO STUFF – I’ve used sprouted wraps, sprouted rolls, or sandwich slices… your choice, whatever you have laying around!

.25 cup Alfalfa sprouts (optional)

***Anything you need for a side – serving of fruit, steamed veg, salad, cassava root chips, etc… be creative and healthy ***

 

How To: 

1. Place pan (with a cover that fits) on stove at medium heat. Put coconut oil/olive oil in the pan with the onion, garlic & ginger. Sauté for about 3 minutes uncovered.

2. Put the pepper, cilantro and mushroom in pan along with some salt, pepper and the dash of soy sauce. Mix around and cover, stirring occasionally and re-covering every couple of minutes. 

3. Prep the bread with some mayo & sprouts, then when the mushrooms have started to brown take the sauté off the heat and spoon it onto the bread.