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Ingredients:
2 teaspoons canola oil
1 head broccoli, chopped
1 head cauliflower, chopped
½ head chopped green cabbage
½ head chopped red cabbage
1 cup low sodium chicken stock or vegetable stock
Salt and freshly ground pepper, to taste
1 teaspoon chopped ginger
2 cloves chopped garlic
1 bunch green onions, cleaned and chopped
1 teaspoon sesame oil
1 tablespoon ponzu
1 tablespoon low sodium soy sauce
Brown rice, for serving
Method:
In a wok or large sauté pan over high heat, add canola oil. When hot but not
smoking, add broccoli, cauliflower, and cabbages and cook until vegetables
begin to wilt, about 2 minutes. Next, add in the chicken stock and season the
vegetables with salt and pepper. Add the ginger and garlic and half the green
onion and stir to combine. Drizzle the sesame oil, ponzu and soy sauce over the
entire mixture. Cook another 3 to 4 minutes, or until the vegetables are crisp-
tender, garnish with remaining green onions and serve immediately over brown
rice.
Yield: 4 servings
This recipe was featured on the From Market to Table episode of Emeril Green
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