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,

Enjoy!

15 minutes Asian vegetables

Miryam's original recipe

Yield: 6 servings

Total Time: 15 minutes

Ingredients:

• 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

Directions:

 

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.

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