About the Dish

Per Serving
Calories 410
Total Fat 8 g
Saturated Fat 1 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 480 mg
Total Carbohydrates 75 g
Dietary Fiber 8 g
Sugar 11 g
Protein 10 g
Chef Seth Freedman

Chef Seth has cooked with Oceana, March, and Tabla in NYC, and the Four Seasons and Bacchanalia at Star Provisions in Atlanta. His culinary style focuses on fresh, seasonal ingredients from local, sustainable producers.

Since joining the PeachDish team in 2014 as Culinary Director, Seth Freedman has created hundreds of exciting and fun-to-make menus using fresh, seasonal ingredients from around the South. Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food. Seth loves cooking and teaching. This is as obvious when he reminisces on his former role at farmers markets as it is when he discusses his role at PeachDish. He believes that the objectives for both positions are not so different; both as Market Chef and as PeachDish Culinary Director, Seth helps people approach the idea of cooking for themselves, and gives them the tools to do so in a way that improves their health and supports Georgia’s local farming community. PAST WORK: Oceana, NYC, New York; March, NYC, New York; Tabla, NYC, New York; Four Seasons, Atlanta, GA; Star Provisions, Atlanta, GA; Bacchanalia, Atlanta, GA; Seeds of Nutrition, Atlanta, GA; Community Farmers Markets, East Atlanta Village, Atlanta GA.

Summer Gose

Garden fresh stir-fry encapsulates so many flavors—in this dish you also get a dose of ginger. Why not add some tang and salt to the meal with a summer gose? Westbrook Brewing does a take on their classic gose with their Lemon Cucumber Gose, which should add salt and some tang to this dish.

Westbrook Brewing Lemon Cucumber Gose, Mount Pleasant, South Carolina

Riesling - Yakima Valley, WA

With notes of gardenia, fresh-squeezed lime and apricots, Rieslings are pretty much summer in a glass—perfect to have in warm weather. The light and crisp texture of the summer veggies match well with the wine in terms of weight. The jasmine notes in the wine resonate well with the ginger-soy flavors of the sauce, while its off-dry nature complements the natural sweetness in the vegetables.

Cote Bonneville Riesling, Dubrul Vineyard, Yakima Valley, WA

METHOD

1
• Place a small saucepan over high heat. Add sesame oil. When oil is hot, add rice. Cook, stirring, until rice appears glassy, 1-2 minutes. • Add 1 1/2 cups water and 1/4 teaspoon kosher salt. • When water boils, reduce heat to medium-low. Cover, and cook until all liquid has been absorbed and rice is tender, about 15 minutes. • Remove from heat. Set aside, covered, until ready to serve
2
MISE EN PLACE: • Halve carrot lengthwise. Thinly slice crosswise at an angle. • Peel and mince 1 tablespoon ginger (save any extra ginger for another use). • Discard pepper stems and seeds. Thinly slice flesh. • Trim snap beans. Cut into 2-inch pieces. • Cut onion whites into 1-inch pieces. Thinly slice greens, keeping white and green parts separate.
3
Place a large sauté pan over medium-high heat. Add 1 teaspoon cooking oil. When oil is hot, add carrot. Cook, stirring, until carrot begins to darken, about 3 minutes.
4
Add peppers, onion whites and ginger. Cook, stirring, until onion begins to become translucent, 2-3 minutes.
5
• Stir in beans. • Add half of You Saucy Thing sauce. Cook, stirring, until beans darken slightly, 2-3 minutes. • Taste and adjust seasoning as desired with remaining You Saucy Thing sauce and kosher salt.
6
• Fluff rice with a fork. Divide between 2 plates. • Top with stir-fry. • Garnish with benne seeds and onion greens. Enjoy!

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