A typical dinner for us is whatever vegetables we have, in the skillet, plus garlic, ginger, sesame oil, and rice. This iteration was very green and very tasty:
Bunch of Asparagus
Bunch of snap peas
3 cloves garlic
1 inch piece of ginger
ramps (these guys)
coconut oil, splash of sesame oil, soy sauce to taste
juice from 1/2 a fresh lime
cooked brown rice, or rice noodles, or couscous, or quinoa. Whatever your carb jam.
a heap of cilantro
1. Rinse/chop/mince/prepare everything to your liking. This isn’t a complicated recipe, you do you.
2. The order of things does kind of matter. Heat up the coconut oil in a skillet with a little sesame oil. Add the ginger and garlic, plus onion and ramps. Cook for 5 minutes until fragrant and softened. Add asparagus, snap peas 2 minutes later, cook for 2 minutes more, turn off the heat, add the cilantro, lime juice, and maybe some soy sauce and sesame oil to your liking
3. Put the veggies over the neutral carb of your choice. Optional chicken, chickpeas, or tofu make for a good protein boost.