Green Bean Stirfy w/Pork, Tofu, or Chicken
- prep time:
- 10 minutes
- total time:
- 10 minutes if using precooked meat or tofu; 45 min if prepping rice
Makes 4 servings
Heather Clements
a mild stir-fry that tastes much better than it sounds
ingredients
- 6 cups fresh or frozen green beans
- 1 1/2 cups kidney beans
- 1 1/2 cups chickpeas
- 3/4 cup water
- 8 oz skinless cooked pork sirloin, chicken or tofu, cubed
- 1 Tbsp + 1 tsp soy sauce
- 1/4 cup teriyaki sauce
- 1 Tbsp + 1 tsp dark sesame oil
- 1 Tbsp + 1 tsp olive oil
- 1 tsp black pepper
- 1 tsp paprika
- 1 Tbsp + 1 tsp fresh minced basil
- 1 cup basmati brown rice
- 2 cups water for cooking rice
directions
- 1
Bring 2 cups water to boil while rinsing 1 cup brown rice. Add rice and return to boil, then simmer covered 40 minutes, fluff with fork and serve as side dish for non-dieters.
- 2
Steam green beans with kidney beans and chickpeas in water till tender but firm. Meanwhile heat dark sesame oil and olive oil in large skillet or wok. Drain water from beans and discard water. Saute beans in heated oil with skinless cooked chicken or tofu, cubed; soy sauce; teriyaki sauce; black pepper; paprika; and fresh minced basil. Serve immediately, adding a side dish of cooked brown rice for non-dieters.
notes
Quick, healthy, satisfying dinner.
Source: Heather Clements
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