Summer vegetables lend themselves to light, simple stir-fry recipes with a minimum of fuss and lots of flavor. Ginger, garlic, sesame oil and a bit of tamari create the backdrop for whatever veggies you want to use. This is a quick, nutrient dense meal for lunch or dinner and needs only a grain and perhaps some sea vegetables to complete the picture.
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
- 2 teaspoons toasted sesame oil
- 1 clove garlic, crushed
- 1 tablespoon grated ginger root
- 1 carrot, sliced thin
- ¼ pound any variety of green or yellow beans cut in 2-inch lengths
- 2 young yellow or green zucchini (about 7 inches long), cut into 1-inch chunks
- ¼ pound (2 big handfuls) young greens such as tatsoi, mustard, bok choy, or arugula
- 2 teaspoons tamari
Heat oil in a skillet over medium high flame. Add garlic and ginger, sauté 30 seconds, and add carrots and beans. Sauté 1 minute, and add squash. Cook 1 minute, add the greens, tamari, and one tablespoon of water. Cover and cook 1-2 minutes, or until the greens are just wilted.
Copyright 2009 by Jen Hoy