These bowls are made with fresh vegetables that are in season nearly year-round. All that green needed to be complimented by something warm, so I threw in some shredded red cabbage for color AND crunch. The ginger-garlic paste really brings the aromas and flavors to a whole new level, so don’t skimp out on it!
2tbspginger garlic paste (in a spice grinder or small blender blend together 1/4raw garlic with 1/4raw ringer, 1 teaspoon avocado or olive oil and 1/2 teaspoon turmeric powder)
In a large frying pan/wok, melt the ghee until slightly bubbling. Then, add in the ginger garlic paste and with the shallot and saute for 3-4 minutes until aromatic.
Add the broccoli, zucchini, and snap peas. Continue sauteing for another 3 minutes.
in a small bowl, combine the liquid aminos or tamari, water, lemon juice, dijon mustard, ginger, red pepper flakes, horseradish, and sesame seeds. Add this mixture to the saucepan with vegetables and mix until well combined. Cook for about 2 more minutes on low heat.
Serve this warm over a bed of prepared rice, cauliflower rice, rice noodles or whatever else you may fancy.
Notes
Enjoy this dish with your favorite bed of carbohydrates or mixed into your eggs. Really, they can be served with or on top of almost anything. They are THAT good!