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.