Sesame veggie stir-fry on millet
I do not have anything in my fridge at this moment. Aie! Financial austerity measures, flat buying obliges. So, it is the end of the month, meaning the end of food stock in my fridge, freezer and cupboards. Making a tabula rasa. But, aren’t we at our most creative when we are are put under great limitations? So, I am pretty happy with this recipe, made with what I had on the shelves and in my freezer. Here it is.
For two servings, you will need:
- 1 cup millet
- 1 cup broccoli florets
- 1 cup cauliflower florets
- 1 cup peas
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1 tablespoon coconut oil
- 1 tablespoon tamari sauce (I use the one reduced in salt)
- 2 tablespoons mirin
- 2 tablespooons sesame oil (or if you don’t have any, it works with olive oil)
- 2 tablespoons toasted sesame
Cook the millet. Toast the sesame in a dry pan on medium-low heat, stirring occasionnally, until it browns slightly (it tends to do so quickly) and releases a nice smell.
Chop the florets into bite-size pieces. Heat up the coconut oil in a wok over medium-high heat and add them, together with the minced garlic and ginger. Cook some 5 minutes over medium heat and, when they are soft, add the peas. Cook everything together for additional 1-2 minutes.
Make a sauce by combining the tamari, the mirin, the sesame/olive oil and 2/3 of the toasted sesame. Add it to the wok and cook additional 1 minute.
Serve the veggies over the millet, sprinkling them with the rest of the toasted sesame.
Et voilà! Easy-peas-y!