Last weekend at Hollygrove market I came across some interesting long purple bean pods. At first thought they looked like a haunted house prop (reminder for Halloween theme party). After further google-ing I discovered that these curious beans were in fact asparagus beans…..um, yum. Paired with some thai basil, and some other local veggies they made a delicious Sunday dinner.
Asparagus bean stir fry
4 cloves garlic minced
1 bunch green onions cut in to 2 inch pieces and halved
1 red pepper
3 carrots sliced
1 bunch asparagus beans cut in to 1 inch pieces
2 sprigs thai basil
1 tbsp peanut or olive oil
my asian trinity
The three things you need to make any delicious Asian meal, siracha (asian hot sauce), sesame oil, and Braggs liquid aminos, a healthy alternative to soy sauce http://www.bragg.com/ (seriously obsessed with these products). These three friends have helped me make many meals and I’m sure you will love them as well.
1. Place peanut or olive oil and veggies in wok or frying pan. A wok works best but a frying pan will certainly do.
2. When veggies begin to sizzle add in 1/2 tbsp sesame oil, 2 tbsp braggs liquid aminos, and 1 tsp sirracha (depending on how hot you prefer)
3. cook veggies in this mixture stirring frequently until softened.
4. remove from heat and add chopped thai basil leaves and more braggs to taste (use this like you would soy sauce) mix all ingredients thoroughly and enjoy! I topped mine with green onions and cucumbers which gave it a nice cool finish
The soup on the side is a simple boiled miso soup packet with shitakes and greens added in. Miso makes for a great soup base if you are looking for a quick and easy way to add some veggies in to your day. I used turnip greens and it was fantastic!