Last week we were recovering from the week before so Insta Meals Monday was put on the wayside. After a week of a stomach bug for Sweet P and bronchitis for Sprout, Sweet P had a fever on Monday (also bronchitis) so no IMM last. Hopefully this meal makes up for it...especially since it's actually a meal. Although, I'm pretty sure I could just eat
Homemade Almond Butter as a meal.
My sister (Auntie Rosita) told me about this amazing Mongolian BBQ she made and I knew I had to figure out how to make it for us. It's gluten-free, vegetarian (vegan if you want to get technical) and delicioso.
The Recipe: Mongolian BBQ
What you need:
Gluten-free brown rice spaghetti noodles (I use Trader Joe's)
1 medium onion chopped
2 tsp minced garlic or 2 cloves of garlic
1 tbsp olive oil
3 large carrots grated and chopped
2 cup fresh or frozen broccoli
4-5 mushrooms chopped
1/2 tsp ginger
1/2 tsp garlic powder
1 tbsp sesame oil
2 tbsp sesame seeds
1/3 c Bragg's Liquid Aminos
Prepare spaghetti as directed, drain and set aside. Heat olive oil in a large skillet over medium heat. Saute garlic and onions in olive oil until onions are translucent. Add broccoli, carrots and mushrooms. Saute until veggies are soft, but not mushy. Add spaghetti to skillet. Stir in spices, sesame oil and aminos. Add 1/3 c of water if spaghetti is sticky (brown rice pasta tends to do that). Top with sesame seeds and serve.
Simple. Fast. Delish.
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