|The Traditional Beef n Broccoli|
My goal is to preserve and extend my precious health with a thorough addition of nutrient dense greens and vegetables to my everyday eating. A little beef hits a small amount of vegetable oil in a hot wok preceded by aromats like garlic, onion and ginger. With cut broccoli tossed and followed by two inch cuts of chard, mustard green, kale and dandelion, a few teaspoons of soy and oyster sauce to finish make this updated beef 'n broccoli a favorite as Beef n' Veggies! Remember: Don't discard the tough broccoli stems. Use a pairing knife and trim or peel off the outside greener layer, then cut lengthwise against the grain as a way to soften the vegetable fibers and make them a lot more palatable. Tasty, quick and your bod will enjoy an upgrade on nutritional density. Thoughts from The Vegetable Alchemist......
|The Addition of Nutritionally Tasty Greens|
|Transition to naming Beef n' Veggies|