Asian Inspired Veggies

I try new ways of cooking veggies (sorry to all you raw enthusiasts, but I sometimes need to cook 'em).

Here is a fast, easy and tasty method and you can alter the recipe to suit your own flavor favorites.
I love Asian flavors and this suits my palate!

Use a large microwave safe bowl - I prefer a pyrex or heavy glass bowl
I cut up and throw in whatever I have handy or sounds good. Last night it was:
brown pearl mushrooms
petite fresh green beans
green pepper
sliced leek
broccoli florets
red swiss chard

Put all but the chard in the bowl.

Add a marinade that also will serve as a cooking liquid
In a separate bowl, thoroughly combine:
about a 1/2 cup of mushroom broth Pacific Natural Organic
2 TBS of Tamari Sauce (I use low sodium when I can find it in the store)
1 TBS of chopped garlic (I use it prepared in the jar) Christopher Ranch Organic
1 TBS of chopped ginger (I use it prepared in the jar) Christopher Ranch Organic
sesame seeds
add red pepper flakes, curry powder, or white pepper if you like a kick

Mix the sauce and pour over the veggies. Toss the veggies and let sit for a few minutes. The broccoli and mushrooms will absorb some of the liquid.

Cut the chard into pieces and layer over the top of the veggies, about 1-2 large leaves

Microwave the veggie bowl and cook as you would normally cook raw vegetables.

Spoon the veggies onto your serving dish and enjoy!

If you want, cook some rice or quinoa and spoon some of the remaining liquid over it for flavor!

Onward <3>