Stir-Fried Seeds and Vegetables


2 tablespoons olive oil
2 tablespoons sesame seeds
2 tablespoons sunflower seeds
2 tablespoons pumpkin seeds
1 inch piece of fresh ginger root (peeled and finely chopped)
3 carrots (cut julienne style)
2 large zucchini (cut julienne style)
2 1/2 cups oyster mushrooms-about a 5 or 6 oz. package (slice each in a couple pieces)
4 cups spinach (pack tightly to make each cup) (save 1 cup to stir in before serving)
2 cups cilantro leaves (reserve 1 cup for garnish)
4 tablespoons black bean sauce (buy from Asian market or order online)
2 tablespoons soy sauce
1 tablespoon palm sugar (I paid $5.99 at Whole Foods for 8 oz./Purchase at iherb. for 2.99)
(You can substitute with raw cane sugar)
2 tablespoons rice vinegar
1 tablespoon dried red pepper flakes (optional) Will make dish mildly hot


Heat olive oil in a wok or large pan. Add the seeds. Toss over medium heat for 1 minute, then add the garlic and ginger. Continue to stir-fry until the ginger is aromatic and the garlic is golden brown. Do not let the garlic burn.
Add the carrot, zucchini and mushroom pieces to the wok and stir-fry over a medium heat for another
Five minutes.
When all the vegetables are crisp, and the mushrooms are tender, add 3 cups of packed spinach and 1 cup cilantro. Stir and cook for 1 minute.
Mix together black bean sauce, soy sauce, palm sugar and vinegar. Add into stir-fry mixture and stir well.
Before serving stir an additional 1 cup packed spinach into stir-fry. Serve on side of brown rice and garnish with cilantro.


This is another delicious Thai creation that all my taste testers absolutely loved. It has a rich, bold sauce with flavor plus. The crunchy seeds and vegetables compliment each other very nicely and deliver a broad spectrum of vitamins and minerals. I served it with my Perfect Brown Rice and lots of additional cilantro. You can also serve it with noodles or make it mildly hot by adding a tablespoon of dried peppers.




Friday, January 7, 2011 - 10:46pm

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