YIELD 4 servings
|2 teaspoons||canola oil|
|1 head||broccoli, chopped|
|1 head||cauliflower, chopped|
|½ head||chopped green cabbage|
|½ head||chopped red cabbage|
|1 cup||low sodium chicken stock or vegetable stock|
|Salt and freshly ground pepper, to taste|
|1 teaspoon||chopped ginger|
|2||cloves chopped garlic|
|1 bunch||green onions, cleaned and chopped|
|1 teaspoon||sesame oil|
|1 tablespoon||low sodium soy sauce|
|Brown rice, for serving|
- In a wok or large sauté pan over high heat, add canola oil. When hot but not smoking, add broccoli, cauliflower, and cabbages and cook until vegetables begin to wilt, about 2 minutes. Next, add in the chicken stock and season the vegetables with salt and pepper. Add the ginger and garlic and half the green onion and stir to combine. Drizzle the sesame oil, ponzu and soy sauce over the entire mixture. Cook another 3 to 4 minutes, or until the vegetables are crisp- tender, garnish with remaining green onions and serve immediately over brown rice.
This recipe was featured on the From Market to Table episode of Emeril Green
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