Vegetables are the Main Dish is a play on Dr. Joel Fuhrman’s, “ Salad is the Main Dish”.
We all talk about wanting to eat healthier. We all talk about wanting to look better. We think we have plenty of time then Bam! WTW! A 80 + degree day in Chicago. It’s a day for shorts and hanging out at the lakefront, but um, er, it’s still winter here right?
I should have at least 6 weeks to get my body ready for the beach.
So here it is, a quick, tasty, high nutrition, low carb, and low calorie vegan entree.
This dish is chock full of taste and spice.
Green Beans and Shiitake Mushrooms inspired by Red Light
1 Tablespoon Grapeseed Oil
1 Tablespoon Fresh Ginger, chopped
1 Garlic Clove, peeled & minced
1 Pound Green Beans, snap ends off
6 Ounces Fresh Shiitake Mushrooms, stems removed and sliced into thirds
1 Tablespoon Organic Dark Brown Sugar, can substitute with maple syrup
1⁄4 Cup Dark Soy Sauce
Add oil to hot non-stick skillet or wok over medium high heat. Once the oil is glistening add the fresh ginger and garlic to the pan. Stir until fragrant.
Add green beans and stir constantly for 2-4 minutes.
Add mushrooms to the pan and stir until tender, about 2 minutes.
Mix soy sauce and brown sugar together. Pour sauce over vegetables. Decrease heat. Allow the sauce to thicken and coat vegetables. Serve.