Low Maintenance Veggie Braise

Here is a recipe that is more of a “how to”. The exact ingredients can be altered depending on what you have on hand. I intend to address times when it may be difficult to stand by the stove and sauté or stir-fry in a traditional manner; there may be other things needing your attention.

I do often do this when my attention needs be elsewhere. Take out is not the answer as I live too far from any such source. No one delivers where we live.

For success get the mise en place ready ahead of time. About thirty minutes before the meal you turn on the heat, cover the pan and walk away for twenty to thirty minutes. This dish can be served as is or over rice or noodles. Add tofu or cooked protein like chicken, legumes or shrimp before serving. Low heat and time are crucial elements. The only other directive is the mix of vegetables . Some require more cooking time such as onions, carrots and peppers; they get started in the first phase. Vegetables that cook quickly go in last like asparagus, peas and greens.

I’ve created an Asian style seasoning, measured ahead of time and tossed at the last moment. I could have added more ingredients but the idea is to save time and expedite completion of the dish.

On a final note, if you use a cast iron pan, you may need a slightly higher flame than with a stainless steel or anodized aluminum pan.

LOW MAINTENANCE VEGGIE BRAISE
Serves 4

Ingredients:

• 2 tablespoons avocado or other neutral oil

• 1 medium sweet onion, roughly chopped

• 1 large red bell pepper, cut into 1 inch pieces

• 1 cup bagged baby carrots, cut into halves

• 2 cups Brussels sprouts, trimmed and cut in half

• 1 or 2 stalks celery, cut into 1/2 inch lengths

• 2 cloves garlic, crushed and minced

• 1 tablespoon sesame oil

• 2 teaspoons Asian style fish sauce

• 2 teaspoons shoyu or tamari soy sauce

• 2 teaspoons coconut aminos

• ¼ teaspoon crushed red pepper, optional

• Salt and pepper to taste

Method:

• Put the sesame oil, shoyu, fish sauce, coco aminos and crushed red pepper in a small bowl and set aside

• Put the avocado oil in a cold braising or sauté pan that has a cover

• Put the onion, pepper, carrots and sprouts in the pan, in an even layer

• Cover the pan and turn the heat to low, low

• Walk away for twenty five minutes and attend to other things

• Remove the top, add the celery, garlic and other vegetables such as mushrooms, asparagus or greens.

• Turn the heat to medium high. The accumulated liquid will evaporate and the vegetables will begin to brown around the edges. Cook until the added vegetables are nearly done

• Add a protein if desired and heat through. In this case I used cooked lentils for I had some on hand

• Toss in the reserved sesame mixture and stir for one minute. Season with salt and pepper

• Serve with cooked rice or noodles

This basic preparation is something I use at least once a week. It saves me from paying close attention when I have little time.

Enjoy!