I make a lot of stir-frys with ginger, garlic and Braggs, such a simple, flavourful combo. Tonight I threw in some chopped up Swiss Chard (since my garden full on it is all frozen!) and had it with Quinoa. Its also yummy with rice!
Looking for a protein? Try Thai-Peanut Chicken Skewers.
Vegetarian? Go with Thai-Peanut Tofu
Large skillet or wok, medium-high heat:
2 tablespoons Sesame Oil
1 clove Garlic, minced
3 tablespoons fresh Ginger, minced (one tablespoon reserved)
5 cups Carrots, thinly sliced diagonally
5 cups fresh Asparagus, ends snapped off and cut into two
1/3 cup Braggs (Tamari or Soy Sauce would work here too but use less)
1/3 cup Toasted Sesame Seeds
Add carrots, garlic and 2 tablespoons of ginger to hot oiled skillet and sauté till just brown but still crisp. Add Asparagus and sauté for a minute or so more, until they are bright green but also, still crisp.
Stir in Braggs and remove from heat.
Toss with sesame seeds and serve.