slow braised asian veggies

Need a versatile quick and easy side dish? This one’s here for. You can use whatever veggies you have on hand, you can serve it over rice with beef or chicken as a main dish, on the side, with pasta… the options are limitless.

Ingredients:

1 head of broccoli, cut into individual spears, including the stem as well

1 handful of brussel sprouts (I used about 8), halved

1 carton of crimini mushrooms, destemmed and sliced

4 large cloves of garlic, sliced

1 1/2 Tbsp sesame oil, enough to coat the bottom of your pan

1 1/2 cups of chicken stock or broth

1 Tbsp of trader joe’s mushroom seasoning

1 Tbsp rice wine vinegar

1/4 cup soy sauce

Directions:

Wash and prepare vegetables. Heat oil on medium in a heavy bottomed sauté pan. When oil begins to shimmer add all vegetables besides garlic. Stir to coat with oil, and let cook until mushrooms begin to release water, about 3-5 minutes. Turn heat down to low, add stock, vinegar, soy sauce, seasoning and garlic. Stir to combine. Cover and let braise for about 15 minutes— in this case slow braising is not as slow as one might think, but it’s definitely slower than if you were to simply stir fry your veggies— the broccoli should still have a bite to it and retain some of its green color.

Note: To make this dish vegan/vegetarian simply use a store bought or homemade mushroom stock, or substitute vegetable stock for chicken stock.