Tuesday, March 31, 2009

Vegetarian Delight

Another recipe from the Weight Watchers Homestlye Recipes cookbook tonight. I had found this recipe when I was deciding what to cook this week and pointed it out to Jason before I went for a jog this evening. When I came home, this was what I found in the kitchen:


So I can't take credit for this one! It was all Jason.


2tbsp creamy peanut butter
1tbsp low sodium soy sauce
1 1/2tsp honey
1tsp vegetable oil
1/2cup thinly sliced carrot
1/4cup chopped onion
1/2cup broccoli florets
1/2cup chopped cauliflower florets
1/2cup chopped zucchini
1/2cup frozen corn kernels (we used canned)
1/4cup chopped red bell pepper (i hate pepper so no)
1 garlic clove, minced
2cups cooked brown rice
1 ounce cashews (about 14)

In a small bowl, combine peanut butter, soy sauce, 1tbsp water and honey. Set aside.

In wok, heat oil. Add carrot & onion. Cook, stirring frequently for about 2 minutes.

Add remaining ingredients except rice and cashews; cook, stirring frequently, until vegetables are tender crisp, about 3 minutes. Add peanut butter mixture and cook, stirring constantly, until just boiling, about 2 minutes. Stir in rice and cook until heated through, about 2 minutes. Transfer to serving dish and arrange cashews on top.

MY REVIEW: I like how Jason follows directions. I would never follow directions the way he does. He even dirtied a serving dish instead of just scooping it out of the wok. That's classy. Everything was chopped so small and uniformly. I loved it. And I loved that there wasn't a mess in the kitchen after.

JASON'S REVIEW: It looked like a dogs breakfast but it tasted slightly better. *He is downplaying his accomplishments clearly.

1 comment:

  1. Sounds interesting...those cashews look huge!

    ReplyDelete