|Asian Long Beans for an Easy Veggie Stir Fry|
You can make a stir fry with leftover rice or rice noodles. Whatever you have on hand will do just fine. Stir fries are naturally gluten-free and, in our house, usually vegetarian. Today, we are making ours with rice noodles. You can find rice noodles in your international food aisle - follow the directions on the package - they only take a few minutes to cook. Super easy! A stir fry is great for dinner but the leftovers also work well for lunch the next day - at home or in your child's thermos for school lunch.
Ingredients for our stir fry ...
|Home grown corn!!!|
1 medium onion, sliced
2 cloves garlic, minced
Assorted vegetables from our CSA box this week ...
- Green beans or long beans, chopped into 1 inch pieces
- Sliced red pepper
- 1 ear of corn, kernels removed
- 2 carrots, cut into small disks
- 1 zucchini, cut into small pieces
2 eggs, scrambled
Rice noodles, cooked (or 1 1/2 cups rice, cooked and cooled)
Ingredients for stir-fry sauce ...
1/4 cup soy sauce (gluten free) or tamari
1/4 cup veggie broth, chicken stock, or water
2 teaspoons rice wine vinegar or champagne vinegar
1 teaspoon corn starch
1 teaspoon brown sugar
Fish sauce, optional - a teaspoon or so
|Rice noodles, draining|
2. Add onion and garlic. Saute until onion is translucent.
3. Add the remaining veggies and cook until they are soft.
4. Add the scrambled egg and stir to combine.
5. Add the rice noodles or rice. Stir.
6. Whisk together the stir fry sauce ingredients. Pour the stir fry sauce evenly over the top.
7. Gently stir your veggies, eggs, and noodles over low heat for about a minute.
8. Remove from heat and serve!
|Our veggie taste-tester ... he's a pro.|
|Tamari Sauce and Sesame Oil from my local Harris Teeter ...|