|2 servings||calories per servings 410||protein serving 10 g||carbs per serving 75 g||total fat per serving 8 g|
Having the freshest seasonal ingredients on hand means you don’t have to overthink it when it comes to converting them into a flavorful and satisfying meal. When the weather’s hot, a simple stir-fry is the perfect way to showcase the season’s finest produce - it’s a nice break from your rotation of summery salads that’s quick and won’t overheat your kitchen. A dash of “You Saucy Thing” - a soy-ginger-Vidalia sauce made in Atlanta by Chinese Southern Belle - gives the meal extra pizzazz without overpowering the natural bright flavors of your veggies.
|Nutrition Facts||/ Per Serving|
|Total Fat||8 g|
|Saturated Fat||1 g|
|Trans Fat||0 g|
|Total Carbohydrates||75 g|
|Dietary Fiber||8 g|
• 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.
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.
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.
Add peppers, onion whites and ginger. Cook, stirring, until onion begins to become translucent, 2-3 minutes.
• 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.
• Fluff rice with a fork. Divide between 2 plates.
• Top with stir-fry.
• Garnish with benne seeds and onion greens. Enjoy!
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.Learn More...