A good stir fry is an easy meal. Grab what’s in the fridge and toss it in a pan! Green beans are great in a stir fry. The trick is to make sure they are steamed for a few minutes before they hit the pan. They stay crisp and soak up flavor.
- green beans 1/2 lb
- onion roughly chopped
- shitake mushrooms 1 c sliced
- fresh garlic minced 2 cloves
- fresh ginger 1 T
- scallions chopped 3 stalks
- sesame oil 2 T
- soy sauce (or Tamari) 2 T
- veggie stock 1/4 c
- water 2 T
- juice from one lemon
- Steam green beans for 2 minutes (you can also blanch them if steaming isn’t for you).
- Set green beans aside.
- Begin to saute the onions and garlic in a pan with the oil stir for two minutes.
- Add the mushrooms, ginger and saute for three more minutes.
- Add the stock and soy sauce. Cook for three minutes until the liquid reduces by half.
- Add the green beans and scallions.
- Add water (if necessary).
- Add lemon juice.
- Cook for two more minutes and serve!
I had mine with a salad and carrot ginger dressing (my all time fave dressing, seriously. If I were 6 years old, I’d marry it)
That said, serving this over brown rice or quinoa would be tasty too.
Try a veggie stir-fry for friday instead of ordering take-out. It’s cheaper, tastier and better for you!
What’s in your favorite stir fry?
File this post under delicious experiments. I thought I’d play with making spring rolls. It’s not as easy as I thought, but not that hard to master. These were SO GOOD! So good I wanted to slap myself, but I didn’t because I was eating.
- Cabbage shredded
- Noodles cooked (use rice, soba or whatever suits you)
- Carrots shedded
- Cucumber thinly sliced
- Onion thinly sliced
- Garlic minced
- Cilantro chopped
- Ginger grated
- Crushed red pepper
- Soy Sauce
- Sesame oil for sauteing
- 1 T rice wine vinegar (or white wine)
- 1 T peanut butter ( I used organic and natural)
- 1/2 T Tamari (or plum sauce or duck sauce) Even though some use soy and Tamari interchangeably- Tamari is richer and has a little sweetness. If you are using peanut butter that is sweetened, go ahead and grab the soy.
- 1 splash rice wine vinegar
- 1 squeeze sriracha (optional)
- Sesame oil
- Hot water
- Honestly most of the ‘cooking’ is chopping
- Once everything is chopped diced and sliced
- Cook your noodles and set aside
- Heat a skillet to saute garlic, onions, cabbage, cilantro and ginger
- Add soy sauce and white wine
- Cook for 2-3 minutes and remove from heat
Peanut Sauce Preparation
- Whisk together all ingredients in a bowl
- It will take about a minute to get everything to combine
- Add warm water slowly to get sauce to your preferred consistency
Rolling the roll
- Don’t stuff the roll. It will be more tasty but clumsy and messy. You can ask me how I know, but it seems fairly obvious. These are the sacrifices I make for a&o. It’s worth it.
- Make the stuffing look pretty as the wrapper is see through and you don’t want all you sloppiness out there. Unless you do, then that’s your business- I won’t judge
- Add a little of the peanut sauce (This is better than using it as a dipping sauce, you’ll eat less and it’s less messy.
- Fold over the bottom part of the rice paper wrapper
- Fold over the left side of wrapper
- Tightly and firmly (but gently) roll stuffing and the wrapper
These were SO GOOD! So good I wanted to slap myself, but I didn’t because I was eating. I think I’ll try shrimp next time. I know I mentioned this all at the beginning of the post- but because they were so good, I thought the information was worth repeating.