Purple & Green Stir Fry

I adore local farmers markets. I try to find at least one in every city I visit. Here in Albuquerque, the Rail Yards Market is one of my favorites. There aren't as many produce stalls as some others, but the produce offered is quality and I enjoy the local art and entertainment. One Sunday at the market, I was taken by a selection of purple string beans. Although purple beans don't hold their color when cooked, they are absolutely gorgeous raw. I also picked up a small yellow onion, a small purple onion, and some beautiful purple and green peppers, the name of which I can't recall, that day. My favorite thing to make with fresh veggies? Stir fry, of course!



2 Tbsp oil (use an oil with a high smoke point, such as peanut or coconut)

4 cloves garlic, minced

1 lb. string beans, chopped into small bits

1/2 lb. peppers, thinly sliced

2 small onions, thinly sliced

1-2 cups shredded cabbage

1 batch Chinese Brown Sauce

Rice (or grain of choice), cooked


Heat oil over medium high heat in a large, deep-sided skillet. I'll sometimes add a splash of sesame oil. Once oil is hot, add garlic and let sizzle for about 10 seconds. Add veggies and cook for 3-5 minutes, stirring often, until vegetables are tender and toasted. Turn off flame and add Chinese Brown Sauce, stirring to coat. Serve over rice.

Chinese Brown Sauce (adapted from Forks Over Knives: The Cookbook)

1/3 coconut aminos

1/3 low sodium veggie broth

2 Tbsp agave nectar

2 tsp grated ginger

2 cloves garlic, peeled and minced

2 tsp arrowroot powder


Combine all ingredients in small saucepan and cook over medium heat until thickened, about five minutes. Set aside.

I topped this particular stir fry with toasted cashews, for added crunch and flavor. 

Dani AdamsComment