Stir-frying vegetables offers a high heat, quick cooking alternative to frying and requires only minimal oil. Although many may associate stir-frying with only Asian cuisines, a wok can be used for nearly any occasion.You’ll want to keep your vegetables as close to raw as possible, yet palatable. Stir-frying gives just the right balance. This meal is measured to serve two, but feel free to increase as needed. I used tofu, but you can really use any protein you like. I’d recommend chicken or shrimp if you are looking for a meat alternative. Let’s get started!
You will need:
- 2 tsp extra virgin olive oil
- 1.5 cups French green beans, fresh or frozen
- 1 TBSP aged balsamic vinegar
- 1.5 cups rough chopped bell pepper and onion mixture
- 6 oz protein (I used crumbed tofu)
- 1/4 cup pine nuts
- 1 TBSP Dry basil
- 1 tsp minced ginger
- 2 tsp minced garlic
- juice of 1/4 lemon
- crushed red pepper
- salt and pepper to taste (optional)
- 21 seasoning salute (Salt alternative which is a blend of 21 herbs and spices)
1. In a medium-sized wok or skillet, heat olive oil, and add ginger and garlic on medium high heat for 1 to 2 minutes.
2. Add protein and allow it to brown.
3. In your last step, add veggies. Add the green beans first and as they become tender, add bell pepper and onion mixture, pine nuts, and finally the dry spices.
4. Drizzle the mixture with aged balsamic and lemon juice. Cook for about 30 additional seconds and remove from heat.
This stir fry goes great with brown rice. With tofu, it is just 260 calories