2 cups broccoli florets, raw
1 cup Frieda’s Baby Carrots sliced, or regular carrots
1 cup Frieda’s Bok Choy leaves, or Chinese (Napa) Cabbage leaves, shredded
2 tablespoons butter or margarine
½ cup shelled macadamia nuts, coarsely chopped
1 ½ pieces of Frieda’s Crystallized Ginger, finely chopped
1/3 cup orange juice
1 tablespoon snipped parsley
Steam broccoli and carrot pieces over boiling water for 5 minutes. Add bok choy or chinese cabbage; cover and steam for 1 more minute. Remove vegetables from pan; cover and keep warm. Discard liquid from pan. In same pan melt the butter or margarine; add macadamia nuts and crystallized ginger pieces and sauté for 2 minutes. Stir in orange juice and parsley. Add the cooked vegetables back to pan; stirring gently to coat well with sauce. Cover and heat through for 1 more minute. Serve at once.
Source: Frieda’s, Inc.