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3 Asian VEGGIE SIDE Dishes You’ll Make Over and Over

3 Asian VEGGIE SIDE Dishes You’ll Make Over and Over Again

Link to my wok:

Crispy Garlic Green Brans
12 oz bag of green bean
4 garlic cloves, minced
1 teaspoon ginger, minced
2 tablespoons soy sauce
2 teaspoons honey or sugar
1/2 teaspoon sesame oil
1 teaspoon sambal / chili garlic sauce
1 tablespoon ghee

Prep your green beans, wash and cut into 2-3 inch pieces
In a wok, heat on high and when it gets hot, add ghee. Let it melt then add the green beans, sprinkle a bite of salt, stir frying for a minute or two until it gets charry. Add the garlic and ginger, stir fry for another minute, then add the soy sauce, honey, sesame oil, and chili sauce. Stir fry again and you’re done!

Thai Curry Green Cauliflower
1 small head of cauliflower, cut into florets
1 tablespoon coconut oil
1 tablespoon green curry paste
2 tablespoons broth
1/2 teaspoon ginger, minced
1 teaspoon honey or maple syrup
1 tablespoon shallots, minced

In a small bowl, mix the green curry paste, broth, ginger, and maple syrup together. Set aside.
Wash and prep the cauliflower.
In a wok, heat up the coconut oil and add the cauliflower. Add 1 – 2 tablespoons water and cover with it a lid for 2 minutes to steam / cook it a little. Open the lid and let the water evaporate. Stir fry until it’s a bit charred and add shallots, then the green curry mixture. Mix until it’s fully coated and serve.

Miso Soy Butter Brussels Sprouts
1 lb brussels sprouts
1 tbsp shallots

Miso soy butter sauce:
1 tablespoon butter
1 tablespoon miso
1 tablespoon soy sauce
1 tablespoon mirin

In a small pot, melt butter and once it’s fully melted, turn it off. Add the miso, soy sauce, and mirin. Mix well until all combined then set aside.

In a large wok, add 1 tbsp ghee and let it melt. Add the cut up brussels sprotus and stir fry for 2 minutes until it starts to look charred and translucent. Add the shallots. Once brussels sprouts are the tenderness you like, add the miso soy butter sauce and cook for another minute. Serve hot.

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