Broccoli, Brussels sprouts, and celeriac in sweet and spicy garlic sauce

This is just a big plate of sautéed vegetables in a Chinese-style sweet and spicy garlic sauce . Delicious and healthy!

After yesterday's delicious but heavy roasted duck with pomegranate chili sauce I decided to make something vegetarian and healthy. And not like my tempeh wontons, shiitake egg roll, and General Tso's tofu dinner which is vegetarian but not quite as healthy seeing as everything came out of the deep fryer!

This meal has 12.7 grams of protein; about equivalent to 1.4 oz. of chicken. Certainly you could throw any number of things like tofu, tempeh, seitan, nuts, or meat in it if you were worried about it.

Chop 1 cup each:

broccoli celeriac (peel and chop) Brussels sprouts (stem and cut in half)

The actual vegetables don't really matter - I just happened to have all of those handy. Throw anything you like in it!

Heat a sauté pan or wok over medium-high to high heat. Add high temperature oil such as peanut or canola oil.

Start with the things that take longer to cook like broccoli stems, celeriac, carrots, etc..

Then add the faster to cook vegetables like broccoli florets, Brussels sprouts, etc..

Yes, that's a vegetable serving for one person!

When done, toss with 1/4 cup of the garlic sauce and serve with 1 cup of rice.

Nutrition information for the whole plate above, including vegetables, sauce, and rice. 593 calories, which is pretty reasonable for dinner.

172 of those calories come from the sauce, but the sauce is essential. It's sweet, spicy, salty, and delicious. There is no way I could eat 3 cups of steamed vegetables, but this was excellent!

The 593 does not include the wine, add 121 calories more for that.

This meal is vegetarian, vegan, dairy-free, at least when using the Lee Kum Kee chili garlic sauce.

It's gluten-free if you use gluten-free soy sauce.

It contains tree nuts if you use peanut oil, but is nut-free with other oils such as canola.

Pictured above with Polka Dot Riesling.