Monday, April 04, 2011

Taste the Rainbow

No, I'm not talking about skittles!  I'm talking about your vegetables...but it sounds so much more pleasant to eat a rainbow than "eat your veggies."  :-) 

This week in Eat. Live. Be. we are talking about how to get all of our vegetables in.  To me, one of the easiest ways is to make one of your meals a nice BIG salad.  You can easily get 2-3 servings of veggies and maybe even a fruit in depending on what you put on there.  Another simple way to eat more veggies is to decide to eat a meatless meal once or twice (or more) a week.  Yes, you can have good filling meals with no fact, sometimes it can be more filling because lots of vegetables have so much fiber that they fill you.  If all that is hard, a simple way is to think about what colors you have eaten!  If you really do "taste the rainbow" then you have gotten 5-6 different veggies in you and lots of different vitamins.  So, this week (or tomorrow!) try to "taste the rainbow." 

I did this recently in name a deed!  I had seen a recipe for Moo Shu Vegetables that I wanted to try.  The only problem was that I didn't want to use sprouts.  Well, I saw a recipe on a friend's (new) blog and they used bamboo shoots...aha, perfect!  So, I got a bag of rainbow! slaw, some bamboo shoots and added a few things of my own choosing and whipped up a batch of my own Moo Shu Vegetables.  Let me just say YUM!  If you like Chinese, not sweet and sour, sorry!'ll like this. 

1 bag (12oz) rainbow or broccoli slaw
1/2 bag mushrooms
1 bunch asparagus, trimmed and cut in half
1 small can bamboo shoots (1.5 cups)
2-3 eggs
2 teaspoons minced garlic
2 teaspoons (or a little more!) reduced sodium soy sauce
2 teaspoon Catalina dressing (this was my addition)
3 green onions, sliced

Heat up a large skillet.  Slightly beat eggs, then cook until just scrambled.  Remove from pan.  Place asparagus, mushrooms, garlic, and broccoli slaw in the pan.  Drizzle with a little olive oil.  Cook for 3-4 minutes.  Add soy sauce and bamboo shoots and cover with a lid, cooking for 3 minutes at a time then stirring.  Cook until veggies are tender.  Return eggs to pan and add green onions.  Cook until eggs are warm again.  Add a tad more soy sauce (if desired) and stir in dressing.  Serve over rice, noodles, or salad.  Enjoy!

Sarah Caron -
•Cate O’Malley -
•Chris Arpante -
•Patsy -
Joanne -
Tri-Fit Mom -
•Allison -
Jen -
•Leslie -
•Rivki Locker -
•Jennifer Schulz -
•Sarah Rogers -
Denise and Lenny -


Sarah W. Caron said...

Moo Shu is one of my very favorites. I can't wait to try this. One thing - I noticed that you added Catalina dressing. How come? How did it change the flavor? That's not something I normally buy, but if it helps the taste, I would.

starnes family said...

Looks divine! I'm always intimidated by these dishes. Good tips!

Unknown said...

Sarah - I added the catalina b/c, to be honest, I think that my rainbow slaw was just a TAD on the "past due" side and there was a little too much rawness to it. It needed a little help. The recipe I based this off of used some rice wine vinegar as well that might have done the trick, but I decided to use Catalina. I love using Catalina on Mexican salad as well. So good!

The JR said...

I luv that broccoli slaw. Looks good.

Emily said...

This looks great! I'm glad you liked the bamboo shoots!

Maris (In Good taste) said...

This looks delicious and healthy and i am going to make it!

The Cookbook Junkie said...

I love using rainbow slaw in stir fries. No chopping or slicing and it cooks up so quickly.

Joanne said...

This dish is definitely rainbow-full and has so many good veggies in it! The perfect way to get in your 5-a-day and still eat delicious food!

Gwen said...

This sounds really good. I love the Asian flavors going on. Very good advice to eat a variety of veggies! I'm fairly new to Eat.Live.Be. This week was my first post on my blog.
I look forward to hearing from you.

Cookie baker Lynn said...

I'm working on adding more veggies into our diet, so I'll have to keep this recipe at hand.