|2 servings||calories per servings 440||protein serving 12 g||carbs per serving 82 g||total fat per serving 8 g|
We’re hanging on to the last bit of summer (and its invigorating, colorful flavors) with this simple stir-fry of snap beans, spicy greens, and sweet carrots. Sesame oil, tamari, ginger and garlic combine to inspire bold Asian flavors in the dish, which is tempered only by fluffy brown rice, a satisfying, fiber-rich whole-grain base.
|Nutrition Facts||/ Per Serving|
|Total Fat||8 g|
|Saturated Fat||1 g|
|Trans Fat||0 g|
|Total Carbohydrates||82 g|
|Dietary Fiber||11 g|
In a small saucepan with a lid, combine rice, 1 3/4 cups water and 1/4 teaspoon PeachDish Salt. Place on high heat. When water comes to a simmer, cover, reduce heat to low, and cook until all liquid has been absorbed and rice is tender, 40-45 minutes.
While the rice cooks, prepare your mise en place: Halve carrot lengthwise, and thinly slice crosswise at an angle. Peel and mince garlic. Peel and mince 1 tablespoon ginger (save any extra for another use.) Peel and cut onion into small (1/4 inch) dice. Trim snap beans, and cut into 2-inch pieces. Cut or tear greens into bite-size pieces. Thinly slice green onion.
Place a skillet with a lid over medium-high heat. Add 1 teaspoon cooking oil and sesame oil. When the oil is hot add carrot, and cook, stirring, until carrot begins to sweat and change in color, about 3 minutes.
Add garlic, ginger and onion. Cook, stirring, until onion begins to become translucent, about 3 minutes.
Stir in turmeric and snap beans, thoroughly coating them in oil. Add tamari and 1/4 teaspoon PeachDish Salt. Cook, stirring, until beans start to become tender and darken slightly, 2-3 minutes.
Stir in spicy greens. Taste and adjust seasoning as desired with PeachDish Salt.
Serve over rice, topped with benne seeds and green onions. 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...