Stir-Fried Seeds and Vegetables

Photo: The Health Seeker's Kitchen

Ingredients

2 tablespoons olive oil

2 tablespoons sesame seeds

2 tablespoons sunflower seeds

2 tablespoons pumpkin seeds

2 garlic cloves, minced

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

Preparation

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.

ENJOY!

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About

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.