Sunday, February 02, 2014
1/4 cup red onion, bok choy and leeks
4 chopped up mushrooms
1 cup cabbage
1/2 teaspoon onion powder, Mrs. Dash
1/2 cup broccoli, cauliflower and eggplant
1-2 cups sliced kale and collards
1 cup cooked purple hull beans
1-2 tablespoons water
1 tablespoon fat-free or low-fat balsamic dressing (or balsamic vinegar)
I heated up my wok using just a little water (you don’t need a lot of water and I think I used too much).
Then I just started adding all the veggies as I got them out and ready. I covered the wok as I added the veggies, to keep the steam in and I did this for around 3- 5 minutes.
Make sure to stir everything so all the veggies are covered with the water and add water as needed (just a little).
Season with some seasoning, stir in salad dressing just before serving.
Note: I don’t measure anything so everything is a guess.
I just use different spices I have and add to the salad. And I would just use any salad dressing too.