My daughter recently gifted me with this bottle of Coconut Aminos which, as you can see, is made with coconut palm sap and sea salt. I immediately opened the bottle for a taste. The intriguing flavor was slightly sweet and at the same time slightly salty. I used it as one of the flavor components in this dish.
The ingredients used were:
- brown rice noodles
- green bell pepper
- mushroom powder
- Coconut Aminos
- marsala dry wine
- tapioca starch
I started by dry sautéing t he mushrooms without oil until they stopped exuding moisture and the pan dried up. The mushrooms were then set aside.
Into the same pan I added a combination of olive oil and canola oil. The canola oil is to slightly up the smoke point of the olive oil (not that I intended to scorch anything) and to get the health benefits of both oils.
The onion, garlic, green pepper and celery were sautéed for a few minutes
I need little to no excuse to add spinach to almost any dish.
The previously cooked mushrooms were added back into the pan as well as some mushroom powder.
Several generous splashes of Coconut Aminos were added until the vegetables were properly seasoned for salt.
We had once bought some marsala wine for Faye to use in a recipe and the bottle has been hanging around virtually untouched ever since, so to give the vegetables a bit of a sauce consistency I mixed tapioca starch with a little marsala wine and stirred that into the vegetables..
Meanwhile I had cooked the brown rice noodles without salt and steamed the broccoli florets.
The drained brown rice noodles were tossed with the Coconut Aminos and more was added when the steamed broccoli florets were tossed in.
With the inclusion of marsala the Coconut Aminos didn’t dominate the flavors but no doubt made a delicious contribution. I hope to keep a supply in my pantry.