15 minutes Asian vegetables
It has been quite a while since I posted on the blog. The reason being is that I have been pretty exhausted driving back and forth to rotations and home as well as studying most of the time. I do still cook and bake from time to time but much of it is devoted to my family so when I am away they still have healthy food to eat.
This leaves me with not much time left to try and develop new recipes. I am trying to keep the blog going but getting more time for it has been a real struggle.
Anyways, today I was able to make this quick 15 minutes Asian vegetables. The recipe sauce comes from this Asian beef rice bowl recipe I made before which we loved. Since I am trying to cut down on eating meat and chicken, even though we only eat it once or twice a month, I wanted to try the Asian Beef rice bowl sauce to use with just veggies.
I haven’t had much time to myself lately so whenever I am home and get some downtime I try to take advantage of it and relax for a bit. This gives me peace of mind and keeps me sane to keep going and pushing through until I graduate from PA school.
I have had a few bumps on the road, to put it lightly, while in PA school, however, I do see a little light at the end of the tunnel. For now, I just have to keep pushing and make it through since there is much as stake.
Anyways, I can not see the day when I graduate and don’t have to devote much of my time to school. I have a few awesome projects on the works and I can’t wait to put all my energy, time and effort on them. They are going to be quite something.
In the next few months I will be revealing my plans and projects here in the blog but until I graduate I don’t want to spill the beans. Just to be safe. I don’t want any type of negativity!
This 15 minutes Asian vegetables is truly one of my favorite recipes I have made in the past few months. You can add any other type of veggies you may like as this recipe is quite versatile so make your own version if you wish.
Until my next recipe,
15 minutes Asian vegetables
Miryam's original recipe
Yield: 6 servings
Total Time: 15 minutes
- 2 tbsp olive oil
- 2 red peppers, sliced
- 2 large red onion, sliced
- 1 large eggplant, cut into large chunks
- 2 cups fresh Thai basil
- 1/4 cup soy sauce, gluten free version if needed
- 1/3 cup sweet and sour sauce
- 2-3 tbs red curry paste
- 1/4 cup water
- 1/3 cup peanuts
- 1 tbsp sesame seeds
In a large skillet, or wok, over medium to high heat place the olive oil. Add all the vegetables and cook until they are almost cooked stirring occasionally. It should not take more than 8 minutes or so.
Add the soy sauce, sweet sour sauce, water and red curry paste. Cook further for another two minutes until sauce is incorporated and warm.
Add the peanuts and thai basil and server over rice or any other grains you desire.
This looks absolutely delicious! I appreciate your taking the time to keep your blog going — I look forward to every one of your posts. I wish you the best of luck as you finish your program — if I lived near you, I would want you to be my PA. That is for sure!
Thanks so much for your kind comment. You really made my day. Thanks so much for stopping by and following my blog :-)
Them veggies look so good!
Mmmmm give me a bowl of rice and these veggies and I’m completely happy!
This looks awesome! I can’t believe how much you are juggling right now. Thank you so much for taking the time to give us this amazing dish!
Love that this comes together in 15 minutes. The colors and flavors sound simply amazing.
This is totally speaking to me! I love Asian anything!
These are so up my alley and look absolutely amazing.
A dish that looks so delicious and so wonderful, I’ll learn to make it.