Total TimePrep/Total Time: 25 min.
This recipe is definitely a keeper! Very flavorful and can use just about anything as far as veggies go. I tried making this a little more Paleo by using organic coconut oil instead of canola oil, low sodium organic chicken broth and I didn't have yellow squash so I used asparagus instead. Also didn't have green onion so I used half of a mayan onion. I used a little bit more cayenne pepper and I put a few chunks of fresh pineapple with no cilantro and no rice. Will be making this one of my weekly dishes when we have a no meat night!!!
This is very good and easy if you have veggies from the summer in your freezer. I added carrots with rest of the veggies - very tasty!
I used slightly less ginger, and still this was a great sauce for any combination of vegetables (we threw everything we had in the fridge, cauliflower, cabbage, carrots, broccoli, onion). Instead of almonds we topped with edamame for a vegetarian main dish.