Ingredients
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1 tablespoon coconut oil
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1 medium onion, chopped finely
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2 cloves garlic, minced
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1 teaspoon ground ginger
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2 large carrots, shredded
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1 pound zucchini, cubed
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1 cup corn kernels, fresh from can (or frozen)
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2 stalks celery, chopped finely
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1/2 pound mushrooms, sliced thinly
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2 tablespoons fish sauce
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1 tablespoon soy sauce
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1 tablespoon brown sugar
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1/2 teaspoon chili powder
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2 quarts water
Directions
Sub-Title: Delicious and Healthy
Description: This is a quick and easy veggie stew that showcases the rich flavors of Vietnamese cuisine. The spice blend used here gives the dish a subtle kick while the vegetables and broth ensure a satisfying meal. It’s perfect as a weeknight dinner or for a picnic!
Ingredients:
– 1 tablespoon coconut oil
– 1 medium onion, chopped finely
– 2 cloves garlic, minced
– 1 teaspoon ground ginger
– 2 large carrots, shredded
– 1 pound zucchini, cubed
– 1 cup corn kernels, fresh from can (or frozen)
– 2 stalks celery, chopped finely
– 1/2 pound mushrooms, sliced thinly
– 2 tablespoons fish sauce
– 1 tablespoon soy sauce
– 1 tablespoon brown sugar
– 1/2 teaspoon chili powder
– 2 quarts water
Instructions:
1. In a medium pot, heat the oil over medium-high heat until hot but not smoking. Add the onions, garlic, and ginger; cook for about 30 seconds, stirring occasionally, until softened slightly.
2. Add the carrots, zucchini, corn, celery, and mushrooms; sauté until tender.
3. Stir in the fish sauce, soy sauce, brown sugar, chili powder, and water. Bring to a boil, reduce the heat to low, cover, and simmer for about 20 minutes, stirring occasionally, until the vegetables are very tender.
4. Remove from heat, season to taste with salt and pepper if necessary, and serve warm.
Servings: 6
Difficulty Level: Easy
Nutritional Information:
– Calories: 100 calories per serving
– Total Fat: 3 grams
– Cholesterol: 0 milligrams
– Sodium: 0 milligrams
– Carbohydrates: 14 grams
– Sugars: 2 grams
– Protein: 2 grams
Total Time Needed: 35 minutes
Note: Use only organic produce for best results.
Steps
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1
Done
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In a medium pot, heat the oil over medium-high heat until hot but not smoking. Add the onions, garlic, and ginger; cook for about 30 seconds, stirring occasionally, until softened slightly. |
|
2
Done
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Add the carrots, zucchini, corn, celery, and mushrooms; sauté until tender. |
|
3
Done
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Stir in the fish sauce, soy sauce, brown sugar, chili powder, and water. Bring to a boil, reduce the heat to low, cover, and simmer for about 20 minutes, stirring occasionally, until the vegetables are very tender. |
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4
Done
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Remove from heat, season to taste with salt and pepper if necessary, and serve warm. |
