Posted September 14, 2018 06:38:21 All you need to make your own military dress greens is carrots and a little ginger.
This recipe calls for a bit of extra ginger for the ginger, so it’s a bit more “natural” than other ginger recipes you may have seen.
I used 1/2 cup of fresh ginger, 2 tablespoons of orange juice and a splash of soy sauce.
I also used a bit less soy sauce for the garlic sauce, which is optional but definitely worth it if you like your garlic a little less spicy.
If you’re making this for a special occasion, I suggest making your own ginger ginger spice.
I had a good amount of ginger in the ingredients for this recipe.
It is definitely a little spicy, but it’s not overpowering.
It’s a nice addition to the salad, and is a nice way to spice things up in a salad dressing.
Ingredients: 1 head of cauliflower (about 1 1/4 cups, cut into florets) 1 1 /2 cups of water 1/3 cup of chopped fresh ginger 1 tablespoon of soy milk (or plain, if you don’t have soy milk, add 1/8 teaspoon of salt) 1/16 teaspoon of cinnamon 1/24 teaspoon of black pepper, to taste 1 tablespoon chopped carrots (about 3 cups, trimmed of stems) 1 cup of shredded carrot (about 4 cups) 1 medium onion, sliced into thin slices 1 cup chopped celery (about 2 cups, sliced) 2 tablespoons garlic powder 1 teaspoon kosher salt, to salt to taste Directions: 1.
Cut the cauliflower into floret-like pieces and dice the edges.
Cut them into 1/6 inch floreters.
Place them in a pot and bring to a boil.
Add the water, ginger, soy milk and carrots and cook for 10 minutes, stirring occasionally, until the vegetables are tender.
Add garlic and stir for a few minutes, until it begins to brown.
Add carrots, onion, celery, garlic powder, kosher salt and pepper and cook until the mixture is a thick sauce.
Taste and adjust the salt to your taste.
Remove the vegetables from the pot and set aside.
In a medium saucepan, heat 1/32 teaspoon of the soy milk over medium heat.
Add all of the ingredients to the soy-milk mixture, mixing well.
Remove from heat and set the sauce aside.
Add another 1/64 teaspoon of soy-infused water to the saucepan and bring it to a rolling boil, stirring frequently, for 5 minutes.
Stir in the carrots and celery and stir occasionally until carrots and the rest of the vegetables have softened and started to break down.
Add in the onions and garlic and cook on low heat for 2 minutes, or until they start to turn golden brown.
Remove and set down on a plate.
Add chopped carrots, onions, celeries, garlic and ginger, stir, and season with salt and a few more tablespoons of soy oil.
Notes This recipe is part of our Military Garlic and Ginger Recipes series.
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