Sesame-Garlic Green Bean and Pepper Stir-Fry

Frozen vegetables will never you give you that perfect tender-crisp texture you can get with fresh ones, but they still work remarkably well in many contexts, including stir-fries. This one was particularly good. Serve this over rice.

3-4 Tbsp dark sesame oil (divided)
1 lb protein of your choice (chicken, beef, tofu, tempeh...)
1 large onion, sliced lengthwise
10-12 cloves garlic, minced
1 1/2 - 2 lbs green beans, in 1-inch lengths (thaw first if frozen)
1 red bell pepper, cut into strips (frozen is ok)
1/4 cup soy sauce (divided)
2 tsp corn starch
Salt to taste
Sesame seeds (optional)

If using meat, heat half the sesame oil in a wok or very large skillet, then cook the meat. When it is done, remove to a plate or bowl.

Add the remaining sesame oil to the pan, then garlic and onion. Cook over med-high heat for 2-3 minutes. Pour a small amount of the soy sauce into the pan to deglaze, then add the green beans and pepper and stir-fry until cooked through, 3-5 minutes.

Stir the corn starch into the remaining soy sauce, then add to the pan and stir well. Let it bubble for a minute or so to thicken, then remove the pan from the heat. Taste and add salt if needed.

If desired, sprinkle some sesame seeds over the whole dish or each serving at the table.

Serves 4-6.

Asparagus Fried Rice

A great way to use up extra rice while enjoying yet more asparagus. I have made this with both tofu and chicken--it's good both ways. Tempeh would work, too.

2-3 Tbsp canola oil
1 14-ounce package extra firm tofu, pressed and cubed OR 1 lb boneless skinless chicken breasts, cubed
6-8 cloves garlic, minced
1-2 Tbsp grated fresh ginger
1 medium onion, sliced lengthwise
3 cups asparagus pieces (about 1-inch lengths)
2 cups cooked brown or white rice, cold
¼ cup soy sauce
1 tsp chili paste
Thai basil or cilantro (optional)

Heat the oil in a wok or large skillet and cook the tofu or chicken. Remove from pan and set aside. Add the garlic, ginger, and onion to the pan, and stir-fry for about 1 minute. Add the asparagus and cook for 1-2 minutes more.

Add the rice and tofu or chicken to the wok and mix with the vegetables. Stir in the soy sauce, chili paste, and basil or cilantro (if using). Make sure everything is well mixed.

Serve hot.

Serves 3-4.

Vietnamese Green Beans

Beans of all sorts are in season now. In our garden we have Romanos, a wide Italian variety with great flavor. But at the farmer's market last weekend I saw green ones, purple ones, yellow ones, and more. Any would be fine in this recipe, which is one of my favorite ways to use them. The onions are important, don't leave them out (I used sweet yellow ones from Crabapple Farm this time). I make this most often with tempeh (from Lightlife), but you could also do it with tofu, chicken, shrimp, etc. Or leave out the protein and serve as a side dish. You can leave the beans whole, which makes for a lovely presentation and easier prep, but it does make the dish a little harder to eat. Serve this over rice. Jasmine is good. Be sure to serve it with the Nuoc Cham (see below).

Canola oil
2 medium onions, sliced lengthwise
1 package tempeh, cubed
1 lb green beans, stemmed and cut into 2-inch lengths
8 cloves garlic, minced
1-2 Tbsp soy sauce
1/4 cup water
Salt and pepper to taste
Thickener: 1 Tbsp corn starch mixed with 1 1/2 Tbsp water

Heat the oil in a wok or large skillet. Add the onions and tempeh and stir-fry for 4-5 minutes. Add the beans and garlic and cook until beans are just tender (the time will vary with the type of beans). Add the soy sauce, water, salt and pepper, and thickener and cook until it forms a nice sauce. Remove from heat and serve. Top with Nuoc Cham at the table.

Serves about 4.

Nuoc Cham
2 cloves garlic, minced
2 tsp chili paste
2 Tbsp lime juice (ideally fresh)
2 Tbsp sugar
1/4 cup rice vinegar
1/4 cup water
1/4 tsp salt
2 Tbsp julienned carrots (optional)
2 Tbsp chopped peanuts, lightly toasted (optional)

Combine all ingredients except for carrots and peanuts in a small jar and mix well. Let sit at least 30 minutes before serving to allow the flavors to mingle. When serving, if desired, top with carrots and peanuts. Leftover Nuoc Cham will keep for many weeks in a sealed container in the fridge. It's good with spring rolls, fried tofu, steamed veggies, etc. in addition to the green beans.