Saturday, January 10, 2015

Super Green Stir-Fry

Here's a basic stir-fry loaded with fresh flavors, contrasting textures and all the antioxidant glory of green veggies. Begin with 1/2 lb. string beans. Unless you've scored some very slender beans, such as haricots vert, trim the ends of the string beans and cut in half lengthwise. The sliced green beans will appear "frenched."


Heat 2 T. vegetable oil in a wok or large non-stick skillet over a high flame. When the oil is very hot, add the string beans and toss well. Watch out! The oil may splatter. Stir for one minute then place a lid over the skillet. Stir twice a minute for the next 3 minutes. If the beans are burning, add only a tablespoon or so of water and cover again.

Now add 1 lb. of trimmed and cleaned snow peas to the pan. Sprinkle with a bit of salt, toss well and cover again. After a minute or two uncover the skillet and stir-fry for another minute, keeping the heat high throughout. Again, if you see signs of scorching add a few drops of water.

Finally, add 4 sliced scallions (white and green parts) to the pan. Drizzle all with 2 T. of soy sauce and 1/2 t. white pepper. Stir for 1 minute and remove from heat. Stir in now 1 T. sesame oil. Serve hot or very warm as a side dish with anything. The stir-fry can become an entree if cooked chicken or tofu is added in the last couple of minutes of cooking.

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