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Vegetable Stir-Fry

As with a version of rice and beans that I intend to post sometime soon (despite having no Latina heritage on which to draw) I am now posting what is no doubt a thoroughly inauthentic dish. But it’s tasty!

The inspiration for this meal came from two directions… the first was a bag of green beans and two zucchini that were left over in the fridge and I wanted to find something “different” to do with them. The other inspiration came from a wok and a cookbook Adam gave me last summer for my birthday, neither of which I had touched yet. While I’m not well versed in cooking Asian food the cookbook was able to inspire me enough for me to make up this meal.

The trick here is that you want to have all of your ingredients chopped, minced, grated, drained etc. and in bowls on the counter so that you can grab them and toss them in when you need them. If you do that prep work the actual cooking time for this meal will be pretty short and sweet. This makes it a great work night meal because if you prep the veggies before hand you can throw it all together in about 20 minutes once you get home. I served it with udon noodles, for which Adam made fun of me for mixing Asian cuisines like an ignorant giajin. But the heck with it, it tasted good and the udon noodles took 4 minutes to cook. In fact I think my new obsession will be udon noodles with toasted sesame oil and salt.

Vegetable Stir-Fry

1 bag of green beans (cleaned and trimmed 12oz)
2 small/medium green zucchini, trimmed and cut into 2 inch sticks
1 red onion, quartered and sliced thin
3 carrots, sliced on a bias
1 can baby corn, 14 oz, drained and dried
1 can water chestnuts, 5oz, drained and dried
2 cloves garlic, minced
1/2 tbsp grated fresh ginger
4 tbsp toasted sesame oil
4 tbsp oyster sauce
4 tbsp soy sauce, reduced sodium

Udon Noodles

1 bag udon noodles, 9.3 oz
4 tbsp toasted sesame oil
3 pinches kosher salt

In a pasta pot boil water and cook the udon noodles according to the package directions. After draining the noodles put them back in the pot and add in the toasted sesame oil and salt. Mix to combine and set aside for serving.

In a wok set over medium/high heat place 2 tbsp of the sesame oil. When hot add in the onions and cook them until they are soft. Add in the carrots and cook for 5 minutes. Add in the green beans and add 2 tbsp of cooking water from the udon noodles and cover the pan to soften the green beans. After about 5 minutes remove the lid and boil off any water that is left.

Add the zucchini and toss. After 2 minutes add the corn and the water chestnuts. Turn the heat up to high and add in the ginger and the garlic tossing for 1-2 minutes. Tossing continuously, and add in the remaining 2 tbsps of toasted sesame oil, oyster sauce, and soy sauce. Toss to combine and remove from the heat to serve.

Would probably serve 4, but Adam and I were piggies and ate 2/3s of it between the two of us, so try it and see…