Archive | 6:51 pm

Green Bean and Pepper Stir Fry

10 Aug

Stir fries are a great weeknight meal because they are fast, easy, and relatively healthy.  I kicked up the health factor of this simple stir fry by using a wild and brown rice mixture rather than white rice and really piling on the vegetables.  This recipe contains green beans, peppers, onions, and cucumbers.  Cucumbers seem like an odd choice for a stir fry but they really absorb the sauce well and maintain a nice crispy crunch while just warmed through so long as you don’t add them until the last few minutes.  The sauce I quickly whipped up is an excellent blend of sweet, salty, and acidic and really worked well with the light heat from the jalapeño and hot pepper.  All of the fresh vegetables from the CSA really made this dish sing, and it was excellent heated up in the microwave as leftovers for lunch the next day.

Green Bean and Pepper Stir Fry

2 cups wild and brown rice mix, cooked according to package instructions (I used Bob’s Red Mill brand)

3 cups green beans, trimmed

1 tbs. canola oil

1 green bell pepper, sliced into thin strips roughly the width of the green beans

1 hot pepper, ribs and seeds removed, sliced into thin strips roughly the width of the green beans (I believe this was a Hungarian hot – we received it from the CSA, so I can’t be positive)

1 jalapeño, ribs and seeds removed, sliced into thin strips roughly the width of the green beans

1 large sweet onion, sliced about 1/4″ thick

1 medium cucumber, sliced about 1/4″ thick

3 cloves garlic, minced

1 tbs. lemongrass, sliced

1 tbs. hoisin sauce

1 tbs. rice wine vinegar

2 tsp. fish sauce

2 tsp. soy sauce

Bring a large pot of salted water to a boil and blanch green beans 3-4 minutes.  Drain and rinse in cold water.

Meanwhile, whisk together hoisin, rice wine vinegar, fish sauce, and soy sauce. Set aside.

Heat canola oil in a large wok over high heat.  Add green beans and cook, tossing frequently, 2-3 minutes until some spots begin to show a deeper color.  Add peppers cook, tossing frequently, 3-4 minutes until slightly tender.  Add onions, garlic and cucumbers and cook, tossing frequently, 3-4 minutes until onions are translucent and cucumbers are warmed through.  Add hoisin mixture and toss to coat vegetables evenly with the sauce.

Serve immediately over rice.

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