Wellness Wednesday is here! This time we went to Blue Zone Okinawa Japan to make…
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7-ingredient Veggie Champuru.
“Champuru” means something mixed in Okinawan dialect and this is exactly what it is- a veggie mix!
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Thank you Minal and Tigist for the opportunity to cook with you and your staff! #childrenshospitalofphiladelphia
This meal is 100% plant based and 100% flavourful. Pair it with sweet potatoes or rice for dinner tonight. (I’m partial to sweet potatoes)
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UPDATE:
I talked to 2 students who made the dish and sent pictures. She couldn’t find bean sprouts during Covid times so she substituted zucchini, mushrooms and kale and it looked absolutely delicious.
The other student mixed cultures, added kale and feta. A little unorthodox for Asian cooking, but a little cheese might be good.
7-MINUTE VEGGIE CHAMPURU (stir-fry)
Serves 3
Ingredients:
* 1 T sesame oil
* 1 lb. firm tofu, cut in 1” cubes
* 1 clove garlic, minced
* 1 carrot, julienned
* 1 bunch greens, chopped stems and leaves
* 1 cup bean sprouts
* 1 T soy sauce
Directions:
1. Heat oil and stir fry tofu 2 minutes or until golden brown, then remove tofu for heat and set aside
2. In same pan add the garlic, carrots, stems of greens and stir fry 2 minutes.
3. Then add leaves of greens and bean sprouts. Sauté until wilted about 2 minutes. Then season with soy sauce. Serve with a sprinkle of sesame seeds if desired.
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| I love sweet potatoes with D’vash cayenne date nectar (only 2 ingredients- date syrup + cayenne) |
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