This quick stir-fry gets its rich sesame flavor from both sesame seeds and sesame oil, which are healthy sources of essential fatty acids, protein, Vitamins E and K, and essential minerals. Plus it’s a perfect way to work a variety of fall vegetables into your meal. If you can’t find collard greens, try making it with chard; both leafy greens taste great with the ginger-sesame sauce.
Recipe courtesy of Andrea Bemis, chef/writer of
Dishing Up The Dirt and owner of Tumbleweed Farm, in Hood River, OR.
Ginger-Sesame Sauce
2 garlic cloves, minced
1 (1 ½-inch) knob ginger, freshly grated (about 1 ½ Tbs.)
¼ cup low-sodium tamari or soy sauce
3 Tbs. rice vinegar (or dry white wine)
1 ½ Tbs. honey
1 Tbs. sesame oil
3 Tbs. water
Chicken + Veggie Stir-Fry
3 cups cooked brown rice
1 Tbs. sesame oil
1 ½ lbs. skinless, boneless chicken breasts, cut into ½-inch chunks
2 cups mixed mushrooms, such as bella, shiitake, or button
1 bunch scallions, white and light green parts only, finely chopped
1 bunch collard greens, tough stems removed and finely chopped
3 large carrots, peeled and shredded (about 1 cup)
¼ cup lightly toasted white sesame seeds (optional)
¼ cup cilantro, minced (optional)
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