Asian Style Ginger Vegetables

There is no comparing fresh ginger to the powdered ginger you can get in the spice isle. Powdered ginger definitely has its place in cooking and baking, but the young fresh root (actually a rhizome) is indispensable in Asian cooking. When using fresh ginger I use a vegetable peeler to just barely remove the tough exterior skin because the most tender part lies just beneath. When choosing ginger at the store look for one that is crisp with smooth, unblemished skin.

Using authentic ingredients makes a real difference when cooking Asian food, and making gluten-free Asian food requires even more specific products. Using normal soy sauce is out! Many people don't know that soy sauce is brewed with wheat, it is far-from gluten free. I once got into a argument with the elderly owner of a Thai restaurant over whether or not there was wheat in soy sauce, he kept telling me "there is only soy in it", finally I said, "OK, whatever you say, just please don't put any in my food!" I've used a few different products as a soy sauce substitute, but by far my favorite is San-J's Organic Wheat Free Tamari. It is very similar to soy sauce, just a bit thicker and darker.

I love to "play" with different Asian flavors, spices and vegetables. I've made this recipe several times with sight variations, but the following seems to work the best. I'm recommending using green cabbage but, red cabbage is great as well but it can turn the entire dish purple.


Asian Style Ginger Vegetables
Serves 2

@1- 1/2" piece of fresh ginger, peeled and chopped
1/2 onion, chopped fine
2 cloves garlic, peeled and chopped
2 Tbsp Tamari, or GF Soy Sauce
1/2 cup chicken broth or stock
1 tsp white (or black) pepper
1 Tsp brown sugar
1 Tbsp peanut oil
1 cup of green peas (thaw if using frozen peas)
1 cup fresh carrot, julienned
1 medium piece of zucchini, julienned
1/2 cup fresh green cabbage, julienned

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• Heat a frying pan to medium-high, pour in peanut oil
• add the onion, cook until soft (about 60 seconds), stir in the garlic and ginger and pepper, cook for another minute or so.
• Mix in the Tamari, chicken broth, and brown sugar, bring to a slight boil.
• Add the peas, carrots and zucchini, reduce the heat to medium low, cook for 5 minutes, stirring occasionally.
• Stir in the cabbage, cook for another 90 seconds.
• Serve hot over rice (I recommend basmati) as a main course, enjoy!