This is a great dish. You might want to add chick peas for additional protein.

Vegetables Braised in a Spicy Lemon-Coconut Broth

Ingredients:

Green Beans (whole bag frozen)

Edamame (whole bag frozen)

Carrots (one small bag frozen)
Oyster Mushrooms (at least 4 oz. fresh)
1 C. thinly sliced onion
4 C.s sliced green cabbage (1/2” slices)
¼ C. finely chopped fresh cilantro
2 TBS freshly squeezed lemon juice
Zest of one lemon
2 TBS minced garlic
1 TBS minced ginger
1 TBS turmeric
1 tsp sweet paprika
1 tsp ground coriander
1 tsp caraway seeds
2 tsp coarse sea salt
4 TBS light sesame oil
1 TBS maple syrup
2 TBS Soy Sauce
2 TBS Mirrin
1 (14oz) can Coconut Milk (full fat is best)

Preparation:

 1)      Add 1-2 TBS of sesame oil and 1 tsp salt to pan and sauté onion for 5 min. or until onion softens.

2)      Add more oil if necessary and sauté beans, edamame, and carrots.

3)      Add garlic, ginger, coriander, turmeric, paprika, maple syrup, caraway seeds. Saute for 3 minutes.

4)      Sauté mushrooms

5)      Add mirrin, soy sauce, lemon juice and zest. Bring to boil. Reduce heat to low, cover, and let simmer gently for 15 minutes.

6)      Place cabbage on top and sprinkle on 1 tsp salt. Cover pan and let simmer for 10 minutes.

7)      Add Coconut milk.

8)      Uncover and gently turn cabbage over several times, stir in cilantro.

Serve over rice or noodles. Takes about 10 minutes of preparation time. Feeds 8 people easily.