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?
I just read an article about the damaging effects of dividing time between a computer, phone, tablet and TV. It apparently shrinks the brain. So I’ve decided to put my phone away while I bounce from laptop, TV and kitchen while I type this post. I already feel smarter.
Earlier this week the mail delivered a treat. I’m now the proud owner of a spiralizer. Oh sure, many people have been using this for years, but since it’s new to me dear reader, it’s now new to you. This gadget has already changed my life. It transforms veggies into ribbony strands and curly shapes. And trust me, this isn’t just cool, the shapes allow for dressings and sauce to cling.
I spent my weekend enjoying this amazing east coast ‘pre-fall’ weather, bike riding, doing yoga and spiralizing everything I could get my hands on. On Friday I made a spiral cucumber, carrot, red onion salad. I added a bit of my lemon tahini dressing and tapped my toes as I chomped away. And since I’m pretty real with you when I write, I’m not ashamed to say that when I woke up at 3am for water, I had a large bite. I may or may not have had said salad for breakfast on Saturday.
Or do. I can take it.
No matter what your feelings, I’ll still share this easy Meatless Monday recipe.
- squash zoodles (you can also use a mandolin- but I can’t really be trusted with one)
- cherry tomatoes
- red onions, very thinly sliced
- mushrooms sliced (I used shitake, but hey grab whatever you have)
- garlic minced (3 cloves)
- spinach or any greens that are handy
- olive oil- three tablespoons
- splash quality balsamic
- salt, pepper and white pepper
- lemon juice from one lemon
In one pan sauté all of the veggies and ingredients except the zoodles.
- Heat the pan (with 2 tablespoons olive oil) over medium heat first add the onions, then garlic, then the mushrooms.
- In a second pan heat the remaining tablespoon of olive oil and quickly toss the zoodles for two minutes.
- Combine the sauce and zoodles
- Serve immediately
Fair warning. Stay tuned for spiralizer recipes. If you see me running through the farmers market with loaded down with veggies and laughing with crazy eyes, keep movin’. It’s safer that way.
Here’s a salad to boast about! On some nights the problem is finding something to make that won’t taste run of the mill but is idiot-proof.
The solution? Roasting and grilling!
Roasting and grilling brings sophistication to veggies. Broccoli for example is boring and waiting for dip or hummus when it’s raw, but after a drizzle of olive oil and some heat it becomes something altogether different (and exciting)!
I looked like a cartoon character with my head in the frig and giggling like a maniac as I pulled out vegetables. Broccoli, brussels sprouts, carrots, corn sailed overhead and landed on the granite counter top like astronauts ejected out of the space shuttle…
A great salad has fresh greens and a light dressing in order to savor the individual flavor of each ingredient. The result was just perfect.
Crusty bread is a nice addition.
There’s a local pizzeria that sells organic baguettes- I’m pretty sure it’s made with rosemary infused oil. The outside is textured and crusty without being too hard. When you break a piece off the inside is fluffy and dense at the same time. Amazing, right?! And when you take a bite, you inhale.
The rosemary wafts in your nose and then….you chew.
I call it magic bread.
Ooops sorry- I digress. But yeah, bread with the salad. Go for it. It’s tasty.
- Brussels sprouts (sliced in half)
- Carrots (cut in 1 in. pieces)
- Fresh corn (cut off of the ear)
- 2 T olive oil (or non-stick spray)
- 1/2 T oregano (dried)
- salt and pepper to taste
For the salad
- Spring greens
- Cucumbers (sliced)
- Red onions (very, very thinly sliced)
- vegan feta or regular feta cheese (optional)
For the dressing
- Olive oil
- Fresh lemon Juice
- Salt and pepper
- Pre-heat oven to 450-475 ( or heat grill, or use a grill pan- see so many many ways to dress this up!)
- In a bowl coat vegetables with olive oil and spices
- Place vegetable on a cookie sheet
- Roast vegetables for 35-45 minutes checking them every ten minutes and turning them after 20 minutes
- Combine vegetables salad ingredients
- Dress the salad with lemon juice and olive oil
- Add salt and pepper and toss