Li's Tossed Green
1 lb green vegetable (sturdy green such as bok choy, kalian, or broccoli)
4 cups water
1/4 tsp salt
Sauce:
2 Tbsp extra virgin olive oil
2 cloves garlic, minced or smashed
2 Tbsp wheat-free tamari sauce
1/2 tsp xylitol (optional)
2 Tbsp stock from blanching vegetable
1. Prepare the sauce first. Mix the first four ingredients (oil, garlic, tamari, and xylitol if using) in a small bowl and set aside.
2. In a pot, bring water to a boil over medium heat.
3. Add salt, and then blanch the vegetables for 2 to 3 minutes, depending on how soft you like your vegetables.
4. Take 2 Tbsp water from blanching vegetables and add to the sauce bowl. Mix well.
5. Drain and place the blanched vegetables on a serving plate.
6. Pour sauce over the blanched vegetables and gently toss to mix. Serve immediately.
NOTE: An even healthier way of preparing this is to steam the vegetables instead of blanching, although I like the texture of blanched vegetables better than steamed.
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