Co-Op Green Bean/Broccoli Stir Fry!
This past weekend I had my very first local co-op experience, and I have to say I enjoyed it. I came back with my giant organic box unsure of what it contained. That magic moment when we opened the box on my counter, we found: a fresh cantelope, cherry tomatoes, a big bag of green beans, a GIANT red pepper, a GIANT bag of carrots, some blueberries, an avocado, green onions, parsley, a butternut squash, and some broccolette (sp? …long stemmed broccoli’s cousin). And some apples and cauliflower. I think that’s it!
So… the first thing we decided to make with a few of the veggies, thanks to my brilliant boyfriend, was asian stir fry. We plan to juice the carrots later this week or feed them to some horses we know, since neither of us are big carrot eaters. As far as the rest goes, we shall see!
(If you can’t get organic, be sure to wash the skins of everything well under hot water, preferably with a vegetable wash.) (NOTE: Braggs Aminos is an alternative to soy sauce for those who are gluten intolerant – still made from soybeans. If you find you are allergic to soy, Coconut Aminos is available in most health food stores, and is also delicious!)
To make, chop (all organic):
1 SMALL jalapeño pepper (this made it almost unbearably hot, so you may want to use less or a more mild pepper)
1 small red bell pepper
1 bunch green onion
florets from 5 stalks of broccolette (or broccoli)
tips off of several handfuls fresh green beans (throw the tips, not the green beans, away – duh)
Other things you will need:
Braggs Aminos (to taste ~ 5 tbsp.)
1 tbsp. chopped ginger (We get the kind in a jar)
expeller cold-pressed olive oil (~ 1/4 cup )
pinch of mustard
In a large, deepset skillet, cover bottom with a thin (1/2 cm) layer of quality olive oil and turn to medium heat. Be careful not to get too hot and splatter. Add in green beans first. After a couple of minutes, begin to add red bell pepper and jalapeño. Next, add ginger, mustard, Braggs Aminos to your liking, and green onions. Cook only slightly for about 7 minutes – don’t let your vegetables get mushy. We served with instant brown rice and was sooo delicious! But verrrry spicy!
YUM! (Be sure to share)