Asian Stir Fry Green Beans

 

Asian Stir Fry Green Beans

 

1 lb fresh whole green beans

2 cups water

1 tbsp canola oil*

Salt and pepper to taste

 

Wash and drain green beans.  Cut or break off stem ends.

Place a skillet over high heat.  Add beans and water.  Cover the skillet and allow it to steam until water evaporates.

When the pan is dry, move beans to the side of the pan, creating a well in the center.  Add canola oil to the well and stir fry beans for 1-2 minutes.  Add salt and pepper to taste.

Serve immediately.

*Any oil with a high smoke point would work in this recipe.

 

4 servings, 60 calories per serving

Hack:  Store leftover beans in the refrigerator for up to 5 day or freeze, tightly wrapped, for up to 10 months.

 

Gongpao Chicken

Gongpao Chicken

 

12 oz boneless, skinless chicken breast

1 egg white

5 tbsp soy sauce, divided

1 tbsp cornstarch

2 tbsp black (Chinese) vinegar

1 tbsp sugar

1 cup vegetable oil + 2 tbsp

½ cup peanuts and/or cashews

1 green pepper, chopped

4 cloves garlic, minced (4 tsp.)

3 dried or fresh red Thai peppers, chopped

1” knob ginger, minced or grated

3 green onions, thinly sliced

2 cups fresh basil leaves (1.5 ounces)

Dash salt

 

Cut chicken into 1” cubes and place into a bowl.  Add egg white, 2 tbsp soy sauce and cornstarch.  Gently mix with your hands for 2 minutes.

Mix remaining soy sauce, vinegar, and sugar in a small bowl and set aside.

Heat 1 cup vegetable oil and peanuts/cashews in a heavy skillet and turn on the heat to medium-high.  Cook nuts to golden brown and remove from oil.

Add chicken to the same oil and cook until there is no more pink, 6-8 minutes.  Remove from the pan.

Add green pepper and saute until slightly tender, about 10 minutes. Remove from the pan.

Add 2 tbsp oil and turn the heat up to high.  When the pan is heated, add garlic, red peppers and ginger.  Cook until aromatic, 1-2 minutes.

Return nuts, chicken and green peppers back into the pan.  Add sauce and green onion.  Cook, stirring constantly, until all ingredients are hot.  Add basil and cook just until wilted.

Serve with rice, if desired.

 

6 servings, 535 calories per serving

Hack:  Leftovers can be stored in the refrigerator for up to 5 days or frozen in serving size portions for up to 3 months.

Hack:  Do you know that you can freeze fresh ginger root?  Grating it in its frozen state is easier than grating it fresh and, if you choose organic ginger, you don’t have to peel it!  Simply place it in a sealed freezer bag or container and pop it in the freezer.

Hack:  Chop leftover green onions and freeze in a sealable freezer bag or container for future use. While they won’t retain the crispness that would make them suitable for salads or garnish, they will be fine for cooking.

 

Pepper Steak Stir Fry

Pepper Steak Stir Fry

Pepper Steak Stir Fry

 

1 green pepper, thinly sliced

½ onion, thinly sliced

1 jalapeno pepper, thinly sliced

1  clove garlic, minced (1 tsp)

1 tbsp olive oil

1 cup Korean Beef, thinly sliced

 

Heat olive oil in a heavy saute pan.  Add green pepper, onion, jalapeno pepper and garlic.  Saute until tender, about ten minutes.

Add beef and saute just until warmed through, about 2 minutes.

Serve with rice or horseradish potatoes, if desired.

 

2 servings, 285 calories per serving