I purchased my sweet chili sauce at the local Asian market. Now the sweet chili sauce is an important ingredient, if you pick a nasty tasting sauce – your food will certainly taste bad. I tossed them in the skillet along with the onions, added ½ cup of sweet chili sauce and a few tablespoons of tamari. Once I browned my ground beef, I began stealthily adding my salvaged bits. I removed the inner portion of the stalks and finely chopped them thinking they may act similar to a water chestnut. They were so huge and the inner portion so lush, I couldn’t make myself toss them into the compost. The problem is – the outer stem is VERY woody, making it a bad choice for oven-roasting. The stems on my organic broccoli were gigantic, making up over two-thirds of the broccoli. Over the weekend, I oven roasted broccoli. I chopped them up, refrigerated them and waited for an opportunity to make good use of them. I just hated to throw them away, but I knew the kids would NOT willingly eat them. The stems of mushrooms are totally edible and if I weren’t making stuffed caps, I would have included the entire mushroom in the recipe. Let me tell you what you are looking at: broccoli stalks and finely diced mushroom stems - oh and some onion, sweet chili sauce and tamari.Ī few days earlier, I made 40 stuffed mushroom caps ((click the link to read about them - so good!!)). If it weren’t for the fact that I was hiding healthy things in this Chop Suey, I may have felt guilty for just how very much I was tricking my little angels! In the above photo, you may notice a few strange things. I must say, it was an opportunity I took full advantage of. I don’t know about you, but when I read this, I can’t help but see a wonderful opportunity.
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