At the weekend I was visiting the Morikami Gardens and Museum in Delray Beach, FL. The Japanese Gardens and setting are very authentic and very peaceful. The restaurant there overlooks a lake and serves a variety of Japanese food. I so enjoyed my duck with stir fried vegetables in a ginger sauce that I decided to try and re-create the dish. I don’t have a wok so used a large metal bottomed frying pan. For the Japanese flavor I used garlic, scallions, fish sauce and ginger. For the veg. I used carrots, broccoli florets, green beans and baby bella mushrooms. You could serve duck, chicken, pork or beef on top of the veg. with quinoa on the side. For vegetarians/vegans probably soy sauce would be a substitute for the fish sauce.
1 tbsp. olive oil, seasoned with freshly ground black pepper (no salt needed because of salt in the Fish Sauce)
2 large cloves garlic – grated
1 bunch of scallions – finely chopped (only used white ends)
1 tbsp. Fish Sauce (Thai Kitchen brand Premium Fish Sauce)
1 piece of ginger (size of thumb from first joint to finger nail) – finely grated
4 tbsp. vegetable broth
2 medium size heads of broccoli – torn into smallish florets
2 medium carrots – very thinly sliced
Handful of thin green beans (amount you can get between thumb and forefinger) – topped and tailed and cut into thirds
6 oz. baby Bella mushrooms – washed and cut into 1/4’s or 1/6ths, depending on size
Heat the oil in frying pan and when sizzling add garlic and scallions and cook for a few minutes.
Add grated ginger and Fish Sauce and stir.
Add the vegetables and veg. broth/stock and cook until ‘al dente’ (about 5 minutes) stirring frequently.