Post by Loupy on Sept 17, 2014 15:06:49 GMT -7
Green Bean Stir Fry with Edamame
From: Heather @ shrinkingkitchen.com/
As a child green beans were very low on my list of “acceptable” green vegetables. As an adult, I can’t get enough of them, especially the thin, tender hericot verts fresh from the summer garden. Edamame on the other hand is completely new to me. I have had it as a hummus and simply as a fresh snack, but have not tried it cooked. I was thrilled to find this recipe from an anti-inflammatory expert here in the Northwest that uses both green beans and edamame in a simple and tasty stir-fry. This is my version of Kathy Abascal’s recipe, omitting chestnuts(not my favorite) and cilantro. I substituted lime juice for the lemon juice and added basil, mostly because that is what I had on hand! Feel free to adapt it to your tastes.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 4 servings
Gather
¼ cup of olive oil
1 medium onion, chopped
3 cloves garlic, minced
2 tablespoons Cashews, chopped (Or your favorite nuts)
3 cups of hericot verts (or other thin green beans, fresh or frozen), trimmed and cut into pieces
1 cup shelled edamame (can use frozen)
1 tablespoon of basil, dill and parsley, finely chopped
Juice of 1 lime (can add zest for more flavor)
Step by Step
Saute the onion over medium heat until just softened.
Reduce the heat and add garlic.
Saute garlic for 1 minute.
Add the nuts and saute for 2 minutes.
Increase the heat to medium-high and add the green beans and edamame.
Saute the vegetables for 2-3 minutes or until heated through.
Add the herbs and lime juice.
Stir for 1 minute and then remove from the heat.
Serve it warm as a side dish with fish or chicken or as a vegetarian entrée.
It is a great dish to practice using your chopsticks!
Nutritional Information
Serving Size: 1/4 total recipe
WWPP 4
Calories 226
Total Fat 16.7g
Saturated Fat 2.4g
Sodium 6mg
Potassium 384mg
Total Carbohydrates 15.5g
Dietary Fiber 4.9g
Sugars 3.6g
Protein 6.5g
From: Heather @ shrinkingkitchen.com/
As a child green beans were very low on my list of “acceptable” green vegetables. As an adult, I can’t get enough of them, especially the thin, tender hericot verts fresh from the summer garden. Edamame on the other hand is completely new to me. I have had it as a hummus and simply as a fresh snack, but have not tried it cooked. I was thrilled to find this recipe from an anti-inflammatory expert here in the Northwest that uses both green beans and edamame in a simple and tasty stir-fry. This is my version of Kathy Abascal’s recipe, omitting chestnuts(not my favorite) and cilantro. I substituted lime juice for the lemon juice and added basil, mostly because that is what I had on hand! Feel free to adapt it to your tastes.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 4 servings
Gather
¼ cup of olive oil
1 medium onion, chopped
3 cloves garlic, minced
2 tablespoons Cashews, chopped (Or your favorite nuts)
3 cups of hericot verts (or other thin green beans, fresh or frozen), trimmed and cut into pieces
1 cup shelled edamame (can use frozen)
1 tablespoon of basil, dill and parsley, finely chopped
Juice of 1 lime (can add zest for more flavor)
Step by Step
Saute the onion over medium heat until just softened.
Reduce the heat and add garlic.
Saute garlic for 1 minute.
Add the nuts and saute for 2 minutes.
Increase the heat to medium-high and add the green beans and edamame.
Saute the vegetables for 2-3 minutes or until heated through.
Add the herbs and lime juice.
Stir for 1 minute and then remove from the heat.
Serve it warm as a side dish with fish or chicken or as a vegetarian entrée.
It is a great dish to practice using your chopsticks!
Nutritional Information
Serving Size: 1/4 total recipe
WWPP 4
Calories 226
Total Fat 16.7g
Saturated Fat 2.4g
Sodium 6mg
Potassium 384mg
Total Carbohydrates 15.5g
Dietary Fiber 4.9g
Sugars 3.6g
Protein 6.5g
