2 TB olive oil
1/4 cup soy sauce
1 small onion
1 red bell pepper
1 bunch broccoli florets
1 1/2 cups frozen whole kernel corn, defrosted
1 TB ground ginger
Saute the onion, bell pepper and broccoli in the olive oil and soy sauce until tender. Add the corn and continue to cook for about 3-5 minutes more. Sprinkle the mixture with ground ginger and stir.
Serve over brown rice.
*Other variations of this recipe add 2 zucchini, sliced and 1 small can of sliced water chestnuts.
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