You can use that wok for meals other than Asian-themed ones, if you like...sugar-less and flour-less skillet supper: cruciferous veggies and beans in an intriguing sauce, done in Wok, from The New York Times.
This recipe woks cauliflower, brussels sprouts and red beans in a mustard 'vinaigrette' -- minus the vinegar. The 'vinaigrette' consists of lemon juice, olive oil and Dijon mustard, whisked with a little water or vegetable stock.
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