So, today I prepared an Asian-inspired veggie stir-fry. As I've stated many times before, it's important to keep one's head in the game by trying fresh things, new culinary challenges. Now, I'll be the first to admit that this isn't a very challenging dish in terms of culinary skill, but its challenging for me to find new flavors and approaches to a low-carb/keto diet. In this case, I have some frozen, bagged Asian vegetables (green beans, broccoli, onions and mushrooms) that I'm going to prepare for lunch--with NO meat! Why would I do this? Well, I want to first just try something different, given that I eat so much meat on a daily basis. Second, to lend support to my vegetarian and vegan friends who are trying to figure out keto.
The preparation is pretty straightforward and only took about 8-10 minutes. To give the veggies a little flavor, I chopped some fresh ginger and garlic, sauteed it until it was lightly browned, which flavored the vegetable oil. I added the veggies, a tiny bit of sesame oil (a little goes a long way), along with pink salt, fresh black pepper and 5-spice powder. I'll give the exact amounts and recipe in the upcoming video, as well as my reaction as I tried my first bite.
As for the results, let me go ahead and break off a little preview of the remix by posting this picture below. This will tide you over until I finish editing the video in the next few days.
A little pre-mukbang display of my fresh, tasty lunch!
