Ever thought of sautéing lettuce? Try it with this delicious lunch, with leftovers for later!
What You Need:
- thin spaghetti, approx. half a box
- 3 cups chopped, steamed broccoli
- 2 heads of romaine lettuce
- 1/2 cup chopped white onion
- 1 cup craisins
- 1/4 cup finely chopped garlic
- olive oil
- large pot
- ½ cup soy sauce
- ¼ cup honey (or a little more according to your preference)
- ¼ cup brown sugar
- 2 tsp. hot chili sauce (1 tsp. if you’re very sensitive to spicy foods)
- 1 tsp. red pepper flakes
- 2 tsp. ground ginger
How To Do It:
1. Drizzle olive oil onto skillet set at medium heat (approx. 1 tbsp.).
2. Place garlic and onions into skillet and sauté until soft and lightly browned, usually 7-9 minutes. If you want to steam broccoli while these ingredients are cooking, it will shave some time off your prep work.
3. In a separate pot, boil water for pasta and follow the cooking instructions given on the box.
4. Wash your romaine heads thoroughly and then coarsely chop. Add to the skillet with the onions and garlic.
5. Add remaining ingredients (plus any other veggies you happen to have in the fridge) and pour in half of the Asian Marinade, refrigerating the rest for later use. See Spicy Sweet Pork Chops for another idea of how to use it.
6. Once pasta is fully cooked, add it to the skillet and stir. Cook for an additional two minutes. If you want some added spice, add some more hot chili sauce and another dash of red pepper flakes (it’s worth it, trust me).
Lunch for today and tomorrow!