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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 2 |
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This is a vegetarian knock-off of an amazing version of Basil Chicken someone made for me. The colours are breath-taking. I adopted her main ideas for my Basil Squash, but my version is so much lower-fat and healthier! Ingredients:
15 ounces canned beets, coarsely chopped |
1 cup summer squash, sliced |
1 tablespoon chopped garlic |
1/4 cup chopped fresh jalapeno pepper |
1 small onion, coarsely chopped |
1/3 cup fresh basil, thinly sliced |
1/2 tablespoon kosher salt |
4 tablespoons soy sauce |
1 teaspoon olive oil |
Directions:
1. Heat olive oil in stainless steel pot over high heat.
2. Add garlic and jalapeno, stir until garlic begins to brown.
3. Add soy sauce, beets, squash and salt.
4. Add a dash of water, just to keep things moist.
5. Stir occasionally, until thickened, about 3-4 minutes.
6. Add onion, stir until onion softens slightly.
7. Add basil, stir until wilted, about 30 seconds.
8. Serve immediately, over rice if you like.
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