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Last night I tried Trader Joe’s bottled Thai yellow curry sauce. It was a tad spicy, but not bad. When added to some sautéed vegetables on a bed of brown rice, it turned out to be a delicious and wholesome meal. Next time I’ll try this recipe with some chicken or tofu.
• 2 tablespoons canola oil
• ½ and onion, diced
• 1 red pepper, sliced
• 1 carrot, peeled and sliced
• ½ cup broccoli, chopped
• ¼ head of cabbage, shredded
• 1 tablespoon garlic, minced
• 1 tablespoon ginger, grated
• 2 stalks of green onion, sliced
Heat up the oil then sauté the onion for about three minutes.
Add the carrot, red pepper, cabbage, broccoli, garlic and ginger and stir until cabbage reduces and carrots are warmed through.
Add yellow curry sauce and green onions, stirring until warmed through.
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