the pin-up from Sexy Veggie of the Week - Grand Prize Winner , 8/6
Come Friday, when I make my way to Badseed (my 'happy hour' after a long work week - "next round of green beans are on me!"), I find that those sexy veg are as gorgeous in person and as delicious as promised. The week before last, the runner-up was the two-foot long Chinese red noodle bean and the grand prize winner was sweet potato greens. I bought both and decided to make what turned out to be a delicious stir fry.
I also grabbed a bunch of Thai basil (one of the runners-up from 3 weeks ago) for garnish. Except, it's really an integral part of the flavor, so garnish isn't quite the right word...
Try these three very sexy vegetables together in this very Sexy Stir Fry - you'll see what I mean.Sexy Stir Fry
Serve with rice or noodles or - if you're a pregnant vegetarian looking for whole sources of non-soy protein - with quinoa! Serves 2 - 3.
1 clove of garlic, minced
1 small bell pepper, chopped
1 small onion, chopped
1 T olive oil
1/2 pound Chinese red noodle beans, chopped into 2-inch pieces with stem end of bean removed
2-3 T honey (Les Miller's raw honey from Badseed)
2 T tamari (or other) soy sauce
6 oz Quorn (or some local chicken, available at Badseed, or local tofu - whatever protein you desire)
the leaves from one bunch of sweet potato greens, trimmed from the stem and rinsed
1/4 cup peanut sauce
bunch of Thai basil (don't leave this out - seriously!)
• Mince and chop the garlic, onion and pepper and saute in a small amount of olive oil, just until tender.
• Add the noodle beans to the onion and pepper; stir in the honey and tamari, and simmer - covered! - until noodle beans are tender and slightly wrinkled - about 10 minutes.
• Add the protein. If you're using Quorn, stir fry for about 5 minutes, then add the sweet potato greens on top. Cover and allow the greens to wilt for another 5 minutes.
• Stir in some of the peanut sauce and use a fork to break apart the sweet potato greens as they continue to cook, wilt, and reduce. Continue to cook until greens are fully wilted and Quorn is fully cooked, adding peanut sauce as needed.• "Garnish" (or rather, complete the full flavor spectrum) with whole leaves of Thai basil, as many as you see fit.