Ingredients 

Produce

Kale: Kale is a cruciferous vegetable and a member of the cabbage family, though it does not come in a head the way cabbage does. It has large dark green or purple leaves that are almost frilly at the ends. Kale can be eaten raw or cooked, though mature leaves can be a bit tough.

Brussels sprouts: These mini cabbages are not actually cabbages at all but they are from the same family. Brussels sprouts are cruciferous vegetables along with cauliflower, broccoli, cabbage kale, kohlrabi and collard greens. They are rich in fiber, potassium, vitamin C and even contain protein.

Broccoli: Broccoli is a green vegetable that almost resembles a tree. It is in the same family as brussels sprouts, kale, cauliflower and cabbage. Broccoli is high in vitamin C, fiber, and Vitamin B6. It can be eaten both raw and cooked.

Asparagus: Garden asparagus is a perennial flowering plant whose young shoots are used as a vegetable. It has a very distinct and delicious flavour and is full of folic acid, potassium and fiber, among other nutrients. Fun tidbit: asparagus will make your pee smell funky! Why? Because when it’s digested the acid gets broken down into Sulphur byproducts which evaporate almost immediately when you pee forcing you to smell it!

Red cabbage: There are many varieties of cabbage the most common, in North America, being the green cabbage and purple, also referred to as red, cabbage. This is an annual vegetable that grows in a head with dense leaves. Cabbage is packed with nutrients and is low in calories making it an excellent addition to most meals.

Carrots: This root vegetable is slightly sweet, bright and filled with vitamin A and fibre. Baby-cut carrots are just smaller pieces cut from a larger carrot.

Garlic: Garlic is a bulb that is edible and is grown in soil. Though the green shoots it sprouts, called garlic scapes, are also edible, we are referring to the actual bulb that the scapes grow from.  Garlic bulbs are made up of multiple cloves and depending on the variety you may have anywhere from 4 to 10 cloves, if not more. This is important to know because recipes will often call for a specific number of cloves which can vary in size greatly.

Ginger: For this recipe, we use fresh ginger which is the root of the ginger plant. It is native to Asia and is packed with antioxidants. Ginger is often used for medicinal purposes in Eastern medicine and is packed with flavour.

Pantry

Quinoa: Quinoa is a whole-grain seed that is rich in protein, fiber, vitamins and minerals.

Lentils: Green lentils are a legume and are a seed of the lentil plant. These are typically the variety that you find canned which is what is recommended in this recipe. They hold their shape well when cooked and add fiber, protein, vitamins and minerals to this dish.

Sesame oil: Sesame oil is a vegetable oil made from sesame seeds. It has a nutty and earthy taste that is very strong. Its use is often limited to flavouring foods versus other oils that are milder and are used for more general cooking.

Rice vinegar: Rice vinegar is made from fermented rice. It is slightly sweet in flavour and milder than some other vinegar. It is a popular ingredient in many Asian dishes.

Soy sauce: Made from fermented soybeans and wheat, this Chinese condiment is salty and very dark in colour. There are many different varieties of soy sauce but we use dark soy sauce for this recipe.

Olive oil: I use olive oil for this recipe because of its mild flavour. Olive oil is the fat extracted from olives. The least processed is extra virgin olive oil, which I use in this recipe.

Honey: We can thank bees for this luxurious sweet ingredient. Bees make honey from the nectar of flowers of which the excess is collected by beekeepers, bottled and sold. There are many different types of honey varying in taste and consistency. You want to make sure to use a honey that you like and one that is runny.

Wonton Strips: Wontons are typically made into a sheet that is used to make Chinese dumplings. Wonton strips are simply wonton dough cut into small strips and deep fried.