Chinese fried millets

Millets are rich in protein and dietary fiber. Chinese style cooking involves soya sauce, vinegar and stir fry. The vegetables are tender and crunchy as they are cooked quickly on high heat.  

Monica Ritterband's resting node is contemplative. It is when we rest that we are really ourselves. We should give thought to where we use our time and if we have meaningful relationships. The musica figurine reminds me of the Little Mermaid in Copenhagen. The bronze statue is based on the fairy tale by Hans Christian Andersen, about a mermaid becoming human.  

For the recipe, I needed 

Millets - 1 cup

Water - 1 and 1/2 cup

Olive oil - 1 tsp

Beans - 100 g, ends trimmed

Red capsicum - 1, deseeded

Yellow capicum - 1, deseeded

Cabbage - 1/4

Green chili - 1

Ginger paste - 1 tsp

Soya sauce - 2 tsp

Apple cider vinegar - 1 tsp

Salt - 1/2 tsp

Onion - 1, peeled

Garlic - 4 pods. peeled

Coriander leaves - a few

To prepare,

Soak millet for 30 minutes. Wash. Cook 1 cup millet in 1 and 1/2 cup water, a pinch of salt and a drop of oil.

Slice beans, capsicum and cabbage into small pieces. Mince green chili. Marinate these in soya sauce, vinegar, ginger paste and salt for 30 minutes.

Heat a saucepan. Add oil. Add sliced onion and minced garlic. Saute until soft. Add marinated vegetables. Stir fry. 

Add cooked millets. Stir to combine. Garnish with coriander leaves.

Recipe ref - cure.fit