#vibrantvegetables

Elevate your beloved siu mai shu mai dumplings with a savory sauce and vibrant vegetables in a flavorful stir-fry. This is a quick, simple, and flavor-packed stir-fry of siu mai!

Ingredients: 250g siu mai shu mai. 2 tablespoons vegetable oil. 1 small onion, thinly sliced. 2 cloves garlic, minced. 1 small carrot, julienned. 1 red bell pepper, thinly sliced. 1 cup broccoli florets. 2 tablespoons soy sauce. 1 tablespoon oyster sauce. 1 teaspoon sesame oil. 1/2 teaspoon sugar. Salt and pepper to taste. Green onions for garnish.

Instructions: In a large pan or wok, heat the vegetable oil over medium-high heat. Add the chopped garlic and onion, and saut for two minutes, or until fragrant. Stir-fry the sliced red bell pepper and the julienned carrot in the pan for an additional three minutes, or until the vegetables start to soften. Once the siu mai shu mai are well heated and beginning to brown, add them to the pan and stir-fry for 45 minutes. When the broccoli is crisp-tender, add the broccoli florets and stir-fry for an additional two to three minutes. Combine the soy sauce, oyster sauce, sesame oil, sugar, salt, and pepper in a small bowl. After adding the sauce mixture to the stir-fry in the pan, toss everything until everything is well heated and coated. Take off the heat and add some chopped green onions as a garnish. Serve your mouthwatering stir-fried Siu Mai right away over noodles or steamed rice.

Prep Time: 15 minutes

Cook Time: 15 minutes

A colorful and healthy meal, this Black Rice Salad Bowl with Spicy Peanut Dressing combines the earthy tastes of black rice with the fresh tastes of mixed greens and a spicy peanut dressing. This salad is great for lunch or dinner because it's full of healthy foods like edamame, crunchy peanuts, and colorful vegetables.

Ingredients: 1 cup black rice, cooked and cooled. 1 cup mixed greens e.g., spinach, arugula, kale. 1/2 cup red bell pepper, diced. 1/2 cup cucumber, sliced. 1/4 cup carrots, shredded. 1/4 cup red cabbage, thinly sliced. 1/4 cup edamame beans, cooked and shelled. 2 tablespoons cilantro, chopped. 2 tablespoons green onions, sliced. 1/4 cup roasted peanuts, chopped. Sesame seeds for garnish optional.

Instructions: In a large salad bowl, combine the cooked black rice and mixed greens. Add the diced red bell pepper, sliced cucumber, shredded carrots, thinly sliced red cabbage, and edamame beans to the bowl. In a separate small bowl, prepare the Spicy Peanut Dressing by combining the following ingredients: - 3 tablespoons peanut butter - 2 tablespoons soy sauce - 1 tablespoon rice vinegar - 1 tablespoon honey or maple syrup - 1 teaspoon sriracha sauce adjust to taste for spiciness - 1 clove garlic, minced - 1/2 teaspoon ginger, minced Mix the dressing until smooth and well combined. Pour the Spicy Peanut Dressing over the salad ingredients in the large bowl. Toss the salad thoroughly to ensure all ingredients are coated with the dressing. Garnish the salad with chopped cilantro, sliced green onions, and roasted peanuts. If desired, sprinkle sesame seeds on top for added flavor and texture. Serve the Black Rice Salad Bowl with Spicy Peanut Dressing immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 30 minutes

In place of takeout, try this delicious and nourishing healthier cashew chicken stir-fry. This dish is flavorful and satisfying and can be prepared at home. It is packed with lean protein, vibrant vegetables, and crunchy cashews. It also takes less than 30 minutes to prepare!

Ingredients: 2 boneless, skinless chicken breasts, cut into bite-sized pieces. 1/2 cup roasted unsalted cashews. 1 red bell pepper, thinly sliced. 1 green bell pepper, thinly sliced. 1 cup broccoli florets. 1/2 cup sliced carrots. 3 cloves garlic, minced. 2 tablespoons low-sodium soy sauce. 1 tablespoon oyster sauce. 1 teaspoon sesame oil. 1/2 teaspoon ginger paste. 1/4 teaspoon crushed red pepper flakes. Salt and pepper to taste. Cooking oil for stir-frying.

Instructions: In a small bowl, mix together the soy sauce, oyster sauce, sesame oil, ginger paste, and crushed red pepper flakes. Set aside. Heat a wok or large skillet over medium-high heat and add a tablespoon of cooking oil. Add the minced garlic and stir-fry for about 30 seconds until fragrant. Add the chicken pieces and stir-fry for 3-4 minutes until they turn white and are almost cooked through. Remove them from the wok and set aside. In the same wok, add a bit more cooking oil if needed, then add the sliced carrots and broccoli florets. Stir-fry for 2-3 minutes until they start to soften. Add the sliced bell peppers to the wok and stir-fry for an additional 2 minutes until they become slightly tender. Return the cooked chicken to the wok and pour the sauce over the ingredients. Stir-fry everything together for 2-3 minutes or until the chicken is fully cooked and the sauce coats the ingredients. Taste the stir-fry and adjust the seasoning with salt and pepper if needed. Finally, add the roasted cashews to the wok and toss them with the stir-fry for another 1-2 minutes. Serve the healthier cashew chicken stir-fry hot over cooked brown rice or quinoa. Enjoy your homemade take-out alternative!

Prep Time: 15 minutes

Cook Time: 15 minutes

Easy to prepare and full of flavor, this Quick Pork and Mushroom Stir Fry is a great weeknight meal. Your taste buds will be pleased when you combine succulent pork with earthy mushrooms and vibrant vegetables in a flavorful sauce!

Ingredients: 1 lb 450g pork loin, thinly sliced. 8 oz 225g mushrooms, sliced. 1 red bell pepper, sliced. 1 onion, thinly sliced. 3 cloves garlic, minced. 2 tablespoons vegetable oil. 2 tablespoons soy sauce. 1 tablespoon oyster sauce. 1 teaspoon sugar. 1/2 teaspoon ginger, grated. Salt and pepper, to taste. Fresh cilantro leaves, for garnish optional. Cooked rice, for serving.

Instructions: In a small bowl, mix together soy sauce, oyster sauce, sugar, and grated ginger. Set aside. Heat the vegetable oil in a large skillet or wok over high heat. Add the sliced pork and stir-fry for 2-3 minutes until it starts to brown. Remove the pork from the skillet and set aside. In the same skillet, add a bit more oil if needed and add the minced garlic. Stir-fry for about 30 seconds until fragrant. Add the sliced mushrooms and stir-fry for 2-3 minutes until they start to soften. Add the sliced onion and red bell pepper. Continue to stir-fry for another 2-3 minutes until the vegetables are tender-crisp. Return the cooked pork to the skillet and pour the sauce mixture over everything. Stir-fry for an additional 2 minutes until the sauce thickens and coats the ingredients. Season with salt and pepper to taste. Serve the quick pork and mushroom stir fry over cooked rice, garnished with fresh cilantro leaves if desired. Enjoy your delicious stir fry!

Prep Time: 15 minutes

Cook Time: 15 minutes

A tasty and quick dinner option is this nutritious stir-fried chicken. It has the ideal harmony of tastes and textures, with tender chicken and vibrant vegetables.

Ingredients: 2 chicken breasts, thinly sliced. 1 cup broccoli florets. 1 bell pepper, thinly sliced. 1 carrot, julienned. 1/2 cup snap peas. 3 cloves garlic, minced. 1 tablespoon ginger, minced. 2 tablespoons low-sodium soy sauce. 1 tablespoon sesame oil. 1 tablespoon cornstarch. 2 tablespoons vegetable oil. Salt and pepper to taste.

Instructions: Mix the cornstarch, sesame oil, and soy sauce in a small bowl. Put aside. In a large skillet or wok, heat the vegetable oil over high heat. Stir-fry the chicken slices for 34 minutes, or until they are no longer pink. Take out and place aside from the skillet. Add the ginger and garlic to the same skillet. Stir-fry for a full minute. Add the snap peas, carrot, bell pepper, and broccoli. Stir-fry the vegetables for 34 minutes, or until they are crisp-tender. Place the cooked chicken back into the skillet and cover the contents with the sauce. Stir-fry for a further two to three minutes, or until the sauce thickens and everything is thoroughly heated. To taste, add salt and pepper for seasoning. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 15 minutes

If you’re looking for a simple side dish, this one is perfect. And these Charred Carrots with Orange and Balsamic is the perfect solution for these busy, very demanding days. Rainbow carrots, fresh thyme, orange zest, and aged balsamic serves up a vibrant, delicious side that cooks in 20 minutes with just a few ingredients. There is a citrusy, balsamic combination that brings out the natural sweetness in the carrots that give them a chorizo, caramelized flavor perfect for any meal. These carrots are a guaranteed hit whether you’re serving them as part of a family dinner or preparing for a holiday feast.