Asian Marinated VegetablesRecipe by Chef Michael Williams
This recipe is a great short cut to a healthy meal. You can make easily double up this recipe for a big batch of marinated veggies and have them at the ready in your fridge. I serve them cold with a warm bowl of brown rice and roast chicken or sautéed tofu…Yumm!!!
Directions
- Add all of the ingredients for the marinade to a pot and bring to a boil. Keep a close eye on the pot as it will boil over quickly! Once it has come to a boil, remove from the heat, give it a stir and set aside for the moment.
- Whichever veggies you decide to go with, cut them thin and bite sized. Now transfer the veggies into an appropriately sized storage container.
- Pour the hot marinade over top the veggies and let cool to room temp. Transfer to an air tight storage container and store in the fridge for up to 10 days. Enjoy a serving of ready to go veggies whenever you need them!
Variations
- Changing up the spices can change the flavour subtly. Try cumin or fennel for a different flavour. If you wanted to bump up the spice, cayenne pepper will surely do the trick.