Posts Tagged ‘chinese’

I know that there has been a lot of groaning about the weather on this blog lately due to the fact that I seriously dislike the summer. It’s all hot and sticky and I’ll all sweaty and cranky. It’s not my favorite season.

But, I will grudgingly admit, summer has its perks. Ok, maybe just one- fresh produce! I am loving going to the farmers markets on the weekend and getting fresh fruits and vegetables. Even the grocery stores have more selection. I went into Whole Foods this weekend and the produce area was packed. It was like a Produce Utopia! I had to fight to stick to my very specific grocery list  and not buy one of everything, which was really really hard!

With that said, I’ve been eating a ton of salads. It’s so easy just to cut up a bunch of fresh fruits and veggies and dump them in a bowl. This means I’ve been seriously slacking in the hot meals area lately. The closest I come to my stove is to make a big pot of grains to get me through the week and then I avoid it like the plague.

But last week, my new favorite blog, Rabbit Food For My Bunny Teeth, posted this recipe and I couldn’t get it out of my head. I don’t know why- It’s just a stir-fry. But I think its close enough to my “cut-produce-up-and-dump-in-bowl” theory that I was convinced I needed to make it.

And I’m SO glad I did. It is insanely delicious.

Cashew Ginger Rice Bowl
from Rabbit Food For My Bunny Teeth

 Serves 1

1/2 cup cooked brown rice ( I used brown Basmati Rice)
1/2 cup unshelled edamame
1/2 cup bell pepper, diced (approximately 1/2 of the pepper)
1/2 cup onion, diced (approximately 1/2 of the onion)
1/2 cup carrots, shredded (approximately 1 large carrot)
1/2 cup spinach
1/4 cup low sodium vegetable broth (I use Pacific)
2 Tbsp chopped cashews
1 tsp low sodium soy sauce or tamari
1/2 tsp fresh grated ginger

Cook brown rice according to package instructions.

In a medium pan, combine the vegetable broth, soy sauce, and ginger together over medium heat. Add the bell pepper, onion, carrots, and the spinach. Cook the vegetables until they absorb most of the cooking liquid and become tender. Add in the unshelled edamame and stir until cooked. Add the cooked brown rice and gently mix into the vegetables. Top with chopped cashews. Serve hot.

I can’t tell you why I love this recipe so much. Maybe it’s simply because I was craving something hot. More likely though, this recipe just has the right mix of veggies. All the health articles I read say you should eat lots of different colored produce so your getting all sorts of nutrients and this recipe definitely has color!

And if you haven’t checked out RFFMBT, yet, definitely do so. Catherine has a great story to share, yummy recipes and a revamped food pyramid that I love. She also has a section that shows what you should be eating for each meal and what 1 portion equals. For instance, one portion of quinoa is not a bowl full- it’s actually only 1/2 cup. Definitely good to know!

And make sure to keep checking in this week. I was very productive this weekend and managed to actually make more then one thing! Yeah for regular posts on WV again =)

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I know what you are thinking. “Holy crap! She posted something that wasn’t covered in butter and/or sugar!” It’s true. My site has been a little bit heavy on the carbs. Surprisingly, I eat other things though, like vegetables!!

It wasn’t always that way, though. Back in the day, I would pretty much only eat canned, Green Giant corn niblets and canned Green Giant green beans. That’s it. I wouldn’t eat another name brand and I wouldn’t eat anything that was frozen. Green Giant. Canned. Corn. Green beans. The end.

green beans and garlic

Then I went to college. You would think that my taste would have expanded being away from the comforts of home. They didn’t. Unfortunately, though, my parents’ did. I remember coming home one time and being served fresh asparagus. “Um…excuse me? This is not what you have been serving me for the past 10 years. What is going on here??” When I stopped wrinkling my nose in distrust and tried them, the asparagus ended up being delicious. It’s still one of my favorite vegetables.

I hate when my parents are right.

Anyway, It’s pretty appropriate that my first veggy recipe on wickedvegan.com is my old buddy, Green Bean. They are no longer canned but I am pleased to say that they are even better than I remember the Green Giant kind being!

Szechuan Green Bean Stir Fry

from Weight Watchers

1 pound of green beans, cut into 2″ length

2 TBS low-sodium soy sauce

2 tsp of ketchup

1 tsp of red wine vinegar*

1 tsp of cornstarch (dissolved with 3 TBS of water)

1/2 tsp hot pepper sauce

1 garlic clove, minced

1 C of bamboo shoots, canned, drained

1 tsp of sesame oil

In a large sauce pan, steam green beans until crisp, about 5 minutes. Drain in a colander.

Meanwhile, in a small bowl, combine soy sauce, ketchup, vinegar, dissolved cornstarch and pepper sauce.

Spray a large nonstick skillet with cooking spray; heat. Stir-fry green beans and garlic 2 minutes; add soy sauce mixture and cook, stirring, until thickened, about 2 minutes longer. Stir in bamboo shoots and sesame oil; serve at once.

*this recipe is incredibly versatile. I don’t think I’ve made it the same way twice. This time, I didn’t have red wine vinegar so substituted balsamic vinegar. I also didn’t have sesame oil and really didn’t want to add anymore oil to the recipe so I sprinkled sesame seeds on instead. This also goes together really quickly.

yeah for green things!

Not sure what to serve with random green beans and bamboo shoots? If you’re cool like me, you’d have just this for dinner, with a hand full of raw almonds, on your way to a second job. If you prefer sitting down at dinner and actually eating a full meal, then come back Friday. I’ll have yummy Ginger Lime Noodles!

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