Ginger Garlic Vegetable Stir Fry

 

Summer means loads of fresh vegetables, and that makes me happy. Today’s recipe is a quick, under-30-minute meal for a meatless night or a great side dish to your grilled meats. There are really no rules about ingredients in my recipe. If you don’t like carrots, leave it out. Not a fan of broccoli, substitute asparagus. As I always say, make this recipe your own. Today I’m using a small head of broccoli, carrots, green beans, red onion, colorful bell peppers, and mushrooms.  A cup of chopped raw broccoli will yield 2.6 grams of protein, while a cup of cooked broccoli contains about 1.9 grams. Broccoli deserves its reputation as a “superfood” because it’s high in fiber, folates, vitamin C, vitamin K, and potassium. Flash sauté them for just a few minutes. Combined with the other ingredients, they make a sassy stir-fried vegan/vegetarian dish. Serve with brown rice or over pasta. For added protein, add 1/2 cup of cooked legumes, raw cashews or walnuts, tofu, or other protein.

  

Group the veggies by the amount of time they take to cook. Start your cooking first with the dense vegetables that take longer to cook, such as, onion and bell pepper. Add the light cookers last, and mushrooms fall in the middle of the sequence. Broccoli placement depends on taste, if you prefer it crisp or softer. Obviously, the softer you want it, the longer it cooks.

 

 

Ginger Garlic Vegetable Stir Fry

Use organic when available. Serves 4

 

Ginger Garlic Vegetable Stir Fry is ready in less than 30 minutes using the freshest summer vegetables. Depending on your additions, it fits most diets: Vegan, gluten-free, dairy free, vegetarian.

 

Ingredients

Sauce

• 2 tsp sesame oil
• 1/2 cup vegetable stock or water
• 1 tbsp grated or minced fresh ginger
• 2 cloves garlic, minced
• 1/4 cup tamari or low sodium soy sauce
• 1 tbsp rice vinegar
• 1 tbsp maple syrup or honey
• 1 tbsp corn starch
• Optional for spicy sauce: 1/4 tsp of crushed red pepper flakes or to taste

Stir Fry

• 2 tbsp olive oil
• 3/4 cup sliced carrots
• 1/2 cup halved fresh green beans
• 1/2 cup snow peas
• 1/2 cup sliced red onion
• 1 small head of broccoli, cut into florets
• 1/2 medium bell pepper, thinly sliced
• 1 cup sliced fresh mushrooms (3 oz)
• 1/2 cup optional raw nuts, sesame seeds, legumes, or tofu

Instructions

• Whisk together all sauce ingredients in a small bowl and set aside.
• Heat oil in a large skillet or wok over medium-high heat
• Add onion, carrots, and bell pepper and cook for 2 minutes
• Add broccoli and cook for 1 to 2 minutes
• Add mushrooms to the pan and cook for 1 to 2 minutes or until tender
• Add the rest of the vegetables for an additional minute of cooking
• Optional: add nuts, seeds, legumes, or other protein in the middle of the stir-fry depending on the time needed to cook
• Whisk sauce again and pour over vegetables in pan
• Cook until thickened, stirring constantly, 1 to 2 minutes
• Remove from heat
• Serve over steamed brown rice, noodles, or other grain
• Optional garnish with chopped green onions, sesame seeds, or nuts

Enjoy!

 

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Pan Seared Tilapia

 

This 15-minute recipe is great for a weeknight meal. My seasonings are simple: salt, pepper, basil, garlic, and lemon juice. If you like a little spice, try adding a pinch of paprika or crushed red pepper flakes.

 Pan Seared Tilapia
Serves 4

Ingredients

• 4   4 oz tilapia fillets
• 1/2 cup flour
• salt and pepper to taste
• 1/2 tsp garlic powder
• 1/2 tsp dried basil
• 1 tbsp olive oil
• 1 lemon cut into 4 wedges
• 1 tbsp unsalted butter or margarine

 Instructions

    1. Rinse tilapia fillets in cold water and pat dry with paper towels
    2. Mix flour, basil, salt, pepper, and garlic in shallow dish
    3. Press fillets one at a time in flour on both sides
    4. Shake off excess flour
    5. Heat oil in large skillet over medium high heat
    6. Add butter or margarine and melt
    7. Cook fillets in the hot oil until fish flakes easily with a fork, about 4 minutes per side
    8. Drizzle fillets with lemon juice or serve with wedges
         
  

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A Fast Meal of Linguine With Red Clam Sauce

 

                                          Published on comfortspringstation.com on 2/6/23

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Need a meal in a hurry? Today’s recipe is an Italian pasta classic, Linguine with Red Clam Sauce. Delicious clams in a savory tomato sauce make an easy meal that is on the table in 30 minutes. I’m using canned clams, which can be a staple pantry item, for a quick meal. Drain the clams and reserve the clam juice. You’ll use juice from 2 cans in this recipe and add more if the sauce is too thick. You can use the rest in other recipes. The classic dish calls for linguine, but if you don’t have it, spaghetti works well too. Start with a jar of your favorite spaghetti sauce. Add a few flavorful ingredients like capers and anchovy paste and cook with a quality white wine. If you try it with a cheap not so good wine, you can tell the difference in flavor.

 

Linguine with Red Clam Sauce

Use organic when available. Serves 4

A fast and easy meal of delicious clams in a savory tomato sauce over linguine.

Course Main Course

Cuisine Italian

Ingredients

• 4 cans 6 oz cans of chopped clams (or minced clams)
• 2 tbsp olive oil
• 3 clove garlic minced
• 2 tbsp capers
• 1 tbsp anchovy paste
• 1/2 tsp red pepper flakes
• 1 tsp dried parsley
• 1 24 oz jar of tomato pasta sauce like marinara
• 1 lb linguine or spaghetti
• 1/2 cup good quality dry white wine
• salt and pepper to taste
• 1/2 cup grated Parmesan cheese

Instructions

• Drain clams and reserve liquid
• Put oil in pan over medium heat & add garlic, parsley, capers, anchovy paste, & pepper flakes
• Cook for 2 minutes but don't brown garlic
• Add pasta sauce
• Rinse sauce jar with 1/4 cup of clam juice & add to pan
• Add clam juice from 2 cans of clams (reserve clams) & white wine
• Stir well
• Bring to simmer and cook for 10 to 12 minutes
• Cook pasta in boiling water, stirring occasionally, until almost al dente
• Drain pasta and return to big pot (no heat)
• Add clams to sauce
• Pour sauce over pasta
• Put lid on pot and let it sit for about 3 minutes to finish cooking w/o heat
• Stir in Parmesan cheese, salt, & pepper
• Serve with crusty bread and a green salad
• Optional garnish chopped fresh parsley or extra cheese 

  Enjoy!

 

  

 

 

 

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