2 Tbsp Peanut Oil
1 Large Onion, thinly sliced
3 Tbsp Lemongrass, minced
3 Cloves Garlic, minced
1 Tbsp Fresh Ginger, minced
1lb Rutabaga, peeled and cut into 1/2″ pieces
3 Tbsp Low-sodium Soy Sauce
3 Cups Brussels Sprouts, quartered
1 Large Red Bell Pepper, cut into 1″ strips
1 Cup Cilantro Leaves, chopped
2 Tbsp Lime Juice
1: Heat 1 Tbsp of the oil in a large pot over medium-high heat. Add the onion and sauté until browned and softened.
2: Stir in the lemongrass, garlic and ginger, then sauté for 2 minutes. Continue reading