On July 4th, we were invited to an Independence Day BBQ Potluck at a friend’s house. While this was one of the delays in our quest to make our Kale Caesar! (with grilled chicken) Salads, we were excited to go hang out and enjoy each others’ culinary creations. Given the nature of pot-lucks, we wanted to make sure that we were bringing something that nobody else would also bring…so we decided to build an Asian inspired veggie side dish and roll the dice that nobody else would go with stir fried veggies for Independence Day. We were right!
These veggies would go really well with Soy and Rice Vinegar Grilled Pork, Honey Lemongrass Grilled Chicken Breast or Seared Ahi Tuna!
Time: 20 Minutes
Ingredients:
- Green Beans
- Shredded Carrots
- Onion
- Ginger Root
- Sesame Oil
- Soy Sauce
- Sesame Seeds
- Corn Starch (about a Tablespoon)
Method:
- Peel and slice your ginger into matchstick sized slivers. Peel and slice your onion as well.
- Cut the stems off your green beans, and then cut your green beans in half.
- Heat a combination of canola oil and sesame oil in a large pan (or wok…but we used cast iron), and when it runs like water, add your onions and ginger. Allow to sauté for a minute or two.
- Add and stir in your green beans. Stir occasionally and cook for about 10 minutes until the beans turn a vibrant green colour.
- Add your carrots, and spritz in some soy sauce (to taste). Cook until your carrots and green beans are cooked to your desired level of softness.
- When your veggies are ready, it’s time to thicken the sauce a bit. Dissolve your corn starch in some warm water, and pour it over your veggies. Stir to combine and have your sauce coat the veggies as it thickens.
- Sprinkle in some sesame seeds, and stir to combine.
- Plate, devour, and enjoy!
