This has been an unusually hectic week for me. My beloved 17 year old BMW 318ti finally died. Catastrophic engine failure, whatever that means. There was fuel all over the engine compartment and no pressure where it was supposed to be. The entire engine needed to be replaced. It only had 68K miles! It's the age of the car and the Texas heat, I'm told. The mechanic suggested I look for a new car which is exactly what I did after work this week. I've settled on a Mini Cooper, but they only have two cars available with a manual transmission in the colour I want (Ice Blue). I will have to wait another two weeks or so before one's here in Dallas. In the meanwhile I still have to figure out what to do with my old clunker, but there's finally a light at the end of the tunnel!
I have done almost no cooking this week. They fed me lunch at work all week for which I was extremely grateful. I made this today with a few things I found in my refrigerator. It came together in about 12-15 minutes. You can swap out any of the vegetables for asparagus, squash, beans, peas, or whatever you have on hand and like.
This delicious meal is quite low in carbs and calories thanks to the Shirataki noodles. They are made out of soybeans and are only 20 calories per serving.
1 tsp olive oil
1 tsp sesame oil
1 clove garlic, minced
1 red bell pepper, bite size slices
1 1/2 cups broccoli florets
2 large mushrooms
1/3 cup water
3 tbsp tamari or gluten-free soy sauce
2 tbsp rice wine
1 tbsp smooth peanut butter
1 1/2 tsp minced fresh ginger
1 tsp agave nectar
1/4-1 tsp hot sauce, to taste
2 tbsp corn starch
1 8 oz pkg shirataki noodles, rinsed and parboiled for 2 minutes
1 green onion, sliced
Heat the olive and sesame oils in a small wok over medium heat. Add the garlic and fry for about 30 seconds, then add the bell pepper, broccoli and mushrooms. Stir the vegetables to coat evenly with the oils and garlic, then add the water. Cover the wok and steam the vegetables for about 3-5 minutes, depending on how crispy you like them.
Meanwhile combine the tamari, rice wine, peanut butter, ginger, agave nectar, hot sauce and cornstarch. Stir until the mixture is lump free.
Remove the lid from the wok and stir in the tamari sauce mixture. Stir until the sauce thickens.
Serve the vegetables with the drained tofu noodles and sprinkle with the sliced green onion.