Ginger Stir Steamed Veggies with Coconut Sauce (glutenfree, vegan)

I’ve been making ‘stir-steamed’ veggie dishes for quite some time now. It’s our super easy, healthy, ‘fast food’ go to meal. If I serve this with gluten free noodles, then I can literally have it on the table ready to eat within 10 minutes of deciding to make it. It’s that quick! It’s a bit of a take on the traditional chinese stir-fry, except the only thing that is fried is one quick minute of garlic. The vegetables are essentially steamed in a very small amount of water, right there in the pan. This water is then transformed into sauce upon adding a few special sauce creating ingredients; a great way to retain optimal nutrients from your vegetables. The nutrients are not washed away (as would happen if you boiled them) and a very short cooking time with and al-dente veggie bite, ensures that the nutrients are readily available to be absorbed and still fully intact.

Ginger stir steam_ by Trinity

The trick to doing this quickly is practice, practice, practice. If you are new to the kitchen, then just take your time and enjoy the culinary journey. Once you know what you are doing, you’ll soon begin to whiz around the kitchen in no time at all. No matter how many times I’ve whipped this up, my husband’s jaw still drops when we’ve only been home for 10 minutes and I call out ‘You ready to eat my sweetheart? It’s ready!’. We get to enjoy a super vibrant satisfying meal, with minimal effort. Hurray.

Ginger Stir Steamed Veggies with Coconut Sauce (glutenfree, vegan)

Yield: 2 portions
Prep Time: 5 minutes
Cook Time: 7 minutes
Total Time: 12 minutes
A super fast, healthy stir steamed veggie dish with cashews or black-eyed beans. The gentle garlic, ginger and coconut sauce brings everything together, serving particularly well with gluten-free (or regular) noodles, pasta, rice, quinoa or millet.

Ingredients

Main ingredients:

  • 2 large cloves of garlic
  • Dash of olive oil (for the garlic)
  • 1 small cauliflower (including any good leaves)
  • 1 large carrot
  • 1 tablespoon finely grated, fresh ginger
  • 7 tablespoons water (or 100ml approx)

or

  • Small handful of coriander or basil leaves to garnish

Sauce ingredients:

  • 1 heaped teaspoon of arrowroot powder (or use cornflour/starch substitute)
  • 2 teaspoons maple syrup
  • 2 teaspoons apple cider vinegar
  • 2 teaspoons tamari
  • 8 tablespoons coconut cream (or 120ml)

Instructions

  • Once you've decided whether you would like to serve this with pasta, rice etc... put your chosen pasta or grain on to cook first.
  • Thinly slice your carrots (no peeling required if organic) and cauliflower. 3mm thick is probably optimal, although thicker is finer too (just adjust cooking time slightly to reflect this). Cauliflower leaves are highly nutritious too, so be sure to keep back any good ones and slice them up at this time.
  • Finely grate a tablespoon of fresh ginger (skin peeled off).
  • Crush and finely chop garlic and sautee with the olive oil in a medium sized cooking pan on a high heat for about a minute; stirring as you go; without letting the garlic burn. Cooking in this way brings out the garlic flavour.
  • After a minute toss in the 100ml (7 tablespoons) water along with the ginger, carrot and cauliflower. Bring back to the heat, place a lid on (to retain the moisture) and allow the veggies to steam in the heat of the water for a few minutes. Stirring frequently during this time and replacing the lid.
  • In the meantime mix together the arrowroot powder, maple syrup, apple cider vinegar and tamari in a small bowl. Be sure that the arrowroot powder is thoroughly mixed in with no lumps. The arrowroot powder acts as a thickening agent to create a sauce.
  • Once the veggies have been stir steaming for several minutes, toss in your freshly created arrowroot-sauce mix. Mix in well and replace the lid to allow the veggies to infuse with the flavours and continue to cook. Stir frequently, but keep replacing the lid after each stir.
  • After about 5 minutes of total veggie cooking time, toss in either a handful of cashews or beans, along with the coconut cream.
  • Mix in well again and allow to cook for a further couple of minutes to heat through and combine.
  • The veggies should be cooked (if they were sliced thinly enough) by 7 minutes. You aren't looking for soggy veggies, but rather a firm, yet cooked, 'al-dente' bite. Do a quick taste/texture test and if you are happy, serve immediately on a bed noodles, pasta, rice etc. If you feel it needs a little longer then keep cooking (and stirring). It might start to burn to the pan if you keep this process going for too long, so be careful... in which case you might like to add a dash (not too much) of water or coconut cream.
  • When ready, garnish with coriander leaves or basil and enjoy your delicious, healthy meal.
  • For more tasty super healthy main meal ideas check out my page here: Healthy Gluten-free, Vegan Main Meals

    Or check out my book for loads of ideas that you won’t find anywhere else: Trinity’s Conscious Kitchen Book[/fusion_builder_column][/fusion_builder_row][/fusion_builder_container]

    5 Comments

    1. Sarojini February 18, 2015 at 2:30 pm - Reply

      Yummy! I “steam-fry” sometimes too. But not as quickly as you, as I always have to cook for at least 5, usually 7 people!I like to make a quick sauce from coconut milk, Malaysian curry powder and tamari sauce. thanks for sharing this.

    2. Airyfairycelt April 11, 2015 at 6:24 am - Reply

      Happy and healthy, lovely.

    3. Donna July 14, 2016 at 2:25 pm - Reply

      When you say a large handful of black eyed beans or cashew nuts, exactly how much is the amount, say half a cup? Also with the black eyed beans, would it be 1/2 a cup of ‘cooked’ black eyed beans?

      • Hi Donna I said a handful so that people could put however many they felt like in 😉 Half a cup would work well though – in the case of beans, they’d be already cooked. If anyone likes their beans (or cashews) then more would work well too.
        Have fun and enjoy x

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