When i traveled to Japan, one of my favourite side dishes was vegetables cooked with black vinegar. Prior to this trip, i always sauteed my vegetables in soy sauce for a quick, healthy vegetable side, however i can confirm that black vinegar will definitely be making more of an appearance on my plate!!
In Australia, it is recommended that adults eat 5 serves of vegetables a day. Its super important that we try our best to reach this target as vegetables are filled with all the vitamins and minerals (e.g. magnesium, vitamin C, folate,) and fibre – all of which help our body function and work at its best!
Eating vegetables also helps us maintain a healthy weight and/or lose weight as they are low in kilojoules (calories). EVEN BETTER, eating a variety of vegetables and meeting our 5 serves a day has shown to decrease our risk of developing many cancers, heart disease, diabetes and hypertension!!!
For more information, visit “Eat for Health”, an devidence-based, Australian website full of information:
There are SO many reasons to be eating vegetables, so why not give this delicious recipe a go!! 🙂
You could really use any mix of veggies you wanted to – even add some tofu, seafood or meat if you would like! However just in case, here is what i used 🙂 For all the veggies, feel free to just chop them roughly!
- 1/2 red capsicum
- 1/2 head of broccoli
- 1 small eggplant
- 100g lotus root (fresh or frozen)
- 100g pumpkin (make sure you slice these thin!)
- 1 tbs olive oil for cooking
For the sauce
You can find all of these ingredients at your local chinese grocer. I think western supermarkets (coles, woolworths in Australia) also stock these ingredients in their international food aisle.
- 1/2 tbs sesame oil
- 1 tbs reduced salt soy sauce (or tamari)
- 2 tbs mirin
- 2tbs chinese black vinegar
- 1tsp corn starch
Here is a picture of the black vinegar i used
1. In a wok on high heat, heat the oil
2. When the oil is hot, add veggies and stir-fry for about 2-3 min
3. Reduce heat to medium, then add about 1/4 cup water. Cover the wok with the lid and let veggies steam cook for about 5 min
5. Whilst the veggies are steaming, whisk together sauce ingredients
4. When the veggies are cooked through, remove lid and let the rest of water evaporate
5. Once evaporated, turn stove back into high and pour in the vinegar mixture
6. Coat the veggies with the sauce and then let the sauce thicken (about 1 min). Once finished, serve as a nutrient-packed, delicious side dish to your meal!!
I enjoyed this with some brown rice and and edamame beans 🙂