Stir-frys are my go-to weeknight meal. Easy to throw together, packed with vegetables & protein, they make for a nutrient-dense, filling dinner.
I like the green beans to still have some crunch to them. You can stir-fry them longer if you enjoy them more tender.
Spicy Green Bean Stir-Fry
1 1/2 cups basmati rice
1 1/2 pounds green beans, trimmed and cut in 1/2
8 oz. tempeh, finely chopped
2 tsp. Asian chili paste (Sambal Oelek)
1 clove garlic
3 tbsp. vegetable oil, divided
1/2 tsp. sugar
1 cup vegetable broth
2 tbsp. soy sauce
1 tbsp. rice vinegar
2 tbsp. corn starch
Bring 4 cups of water to a boil. Add the rice, stir, cover and boil until tender about 20 minutes. Drain well.
Preheat your broiler. Toss the green beans, 2 tbsp. vegetable oil, and sugar together. Place onto baking sheet and boiled until beans are slightly charred, about 10 minutes.
Heat the remaining tbsp. of oil into a skillet. Add the tempeh and cook until golden brown, about 5 minutes. Add chopped garlic, chili paste and cook 5 minutes more.
Whisk the vegetable broth, cornstarch soy sauce & rice vinegar together. Add the charred beans to the skillet and the broth. Cook, until sauce is slightly thickened, about 5 more minutes. Serve over rice.
Yes, another wrap for you. A testament to it’s delicious powers? I made it three times last week and as I write this post I am seriously craving it again. Do yourself a favor and make it, a perfect weeknight meal that will please everyone. This makes 4 huge wraps, but you could easily stretch it to 6 servings or cut the wraps in half.
4 whole wheat wraps
1 recipe Cilantro-Lime Rice, below
1 can Cuban Style Black Beans (Trader Joe’s has them or regular black beans will do)
1 recipe Cheesy Chipotle Sauce, below
1 pound spinach
2 red peppers, sliced thin
1 onion, sliced thin
1 tbsp. canola oil
2 cloves garlic
1 cup uncooked white rice (Jasmine rice taste great in this dish)
1 handful cilantro leaves, finely chopped
1/8 tsp. salt
1 small lime, juiced
Bring 2 cups water and salt to a boil. Add the rice, cover and lower heat to low. Cook for 20 minutes and fluff with fork. Stir in cilantro leaves and lime juice.
Cheesy Chipotle Sauce
1/2 cup cashews, soaked in water at least 1 hour
1/2-3/4 cup water
1/4 cup nutritional yeast
3 chipotle chili’s in adobe sauce
1/2 lemon, juiced
1/4 tsp. cayenne pepper
In a high-powered blender, combine the ingredients for the sauce and blend for 4-5 minutes until very creamy. If the sauce is too thick, add a bit more water. The power of the blender should heat the sauce but if it’s too cold, transfer to a saucepan and heat until ready to use.
Directions: Begin by making the rice. While the rice is cooking, heat the beans in a saucepan and make the spinach. In a skillet, heat 1 tbsp. canola oil and add the garlic. Quickly stir until fragrant and add the sliced onion. Lower heat and cook for 10 minutes until onions are translucent and reduced. Increase heat back to medium-high and add the bell peppers and spinach leaves. Continue 8-10 minutes until peppers are soft and spinach is soft. If the vegetables stick to the pan, add a little water to help them steam. While the vegetables are cooking prepare the Cheesy Chipotle Sauce. To assemble: warm a tortilla either in the microwave, stove-top, or oven. Add 1/2 cup rice, 1/4 cup beans, and 1/4 of the spinach mixture. Top with 2 tbsp. cheesy chipotle sauce. Devour!