Chinese Vegetable Delight – 01.14.25

I’ve been craving Chinese food for a few days, so here is what I came up with. Restaurant Chinese food is too salty and fatty. Of course, I took the opportunity to research Chinese food sauces (see below).

See my page on Chinese cooking – Chinese – The Next Meal

Ingredients: Combine all ingredients in a bowl.
4 cloves garlic, minced
1 inch grated ginger
1.5 T Braggs LA
1T Tamari
1 T Coconut Aminos
1T Maple syrup
1T Rice wine vinegar
3/4 cup veggie broth
1/2 t hot peppers (choose to fit your desired taste)
2 t Arrow Root

Veggies: shallots, scallions, broccoli, bok choy, celery, cabbage, carrots, zucchini, tofu, shitake, and crimson mushrooms. You can use whatever veggies you have on hand for this dish.

Reaction: The dish is a colorful, aromatic delight. A medley of fresh vegetables and tofu provides a satisfying mix of crunch and tenderness. The sauce, rich with savory, sweet, and tangy notes, is perfectly balanced with a gentle heat. Each bite offers layers of flavor—savory, sweetness, and spice. It’s a nourishing, comforting meal that’s both vibrant and satisfying.