Wednesday, August 11, 2010

Summer Stir-Fry with Peppers and Green Beans

It was a little bit of a thrill to make this dish, full of garden veggies but without a tomato or zucchini in sight! I made this with chicken, but it would work with whatever protein you like - beef, pork, tofu, tempeh, etc. Serve this over rice.

1 lb protein of your choice
Canola oil
6 cloves garlic, minced
1 Tbsp minced ginger root
2 medium sweet onions, sliced lengthwise
1 lb green beans, cut into 1-2-inch lengths
2 red bell peppers, chopped
1-2 jalapeno or other hot peppers, seeded and minced (optional)
1/4 cup soy sauce, or to taste
1 Tbsp corn starch (optional; for thickening)
6-10 scallions, chopped
1/2-1 cup Thai basil leaves

Cook your protein in a wok or large skillet, then remove from heat and set aside.

Heat a bit of canola oil in the pan, then add the garlic, ginger, and onion and stir-fry over medium-high heat for 1-2 minutes. Add the beans, peppers, and hot pepper (if using) and stir-fry for 3-5 minutes or until the vegetables are just tender.

Stir the corn starch into the soy sauce, then add the soy sauce, scallions, and Thai basil to the pan and cook for another 1-2 minutes. Remove from heat. Serve over rice.

Serves 4-6.

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