It’s been quite a while since my last video, but here you go!
This recipe is a plantbased version of one of the first things I learned to cook as a child. Here, I’ve substituted edamame for ground pork, but otherwise this is faithful to the original.
2 tablespoons canola oil
2 teaspoons minced fresh ginger
1/2 onion, cut into small dice
2 teaspoons minced fresh garlic
1 teaspoon sugar
2 tablespoons low-sodium soy sauce
1 teaspoon ground white pepper
5 cups frozen vegetables (to include shelled edamame or green peas, diced carrots, corn)
2 large eggs, beaten (or substitute 1/2 a package of silken tofu)
1/4 cup packed fresh basil leaves
Heat oil in a wok or skillet over high heat. When oil is shimmery, add ginger and onion and stir-fry for about 30 seconds.
Add garlic and stir for about 5 seconds, add sugar, soy sauce, and white pepper, then stir to mix seasonings evenly into mixture.
Add frozen vegetables and stir-fry for a few minutes, until tender but not soft.
Pour in beaten eggs, allow to set for a minute, then scramble into rest of mixture. (If using silken tofu, break it up into smaller pieces as you stir to combine).
Remove from heat and stir in basil leaves to wilt.
We eat this with rice, but you could also try it in lettuce cups or even in tortillas, for Taiwanese tacos.
CREDIT: Excerpted from SPICEBOX KITCHEN: Eat Well and Be Healthy with Globally Inspired, Vegetable-Forward Recipes by Linda Shiue, MD. Copyright © 2021. Available from Hachette Go, an imprint of Hachette Book Group, Inc.
I’m excited to share that I have a live, in-person event coming up next Wednesday and there are still a few spots left! I’d love to see you! It’s Wed 11/10 from 11-1 in Woodside, sponsored my my friend Jeanne Rosner, MD at Soul Food Salon. (Click on link to see registration info.)
And if you can’t make it or are far away, no worries, there is also a virtual option! (Click on link to see registration info.)
Thrive Kitchen at Home is now also virtual, free for Kaiser Permanente members and just $20 for the general public. I’d love to cook with you! View the schedule for details and to register.