"pictured: more of my favorite things in a bowl
RECIPE
01. Add 1/2 cup natural peanut butter (crunchy or smooth), 2 T soy sauce, a healthy splash of sriracha + 1/3 cup of water to a blender. Whirl until you've created your own fantastic peanut sauce (usually 30 seconds to a minute in a high powered blender). Add to a bowl and allow fresh, clean green beans to marinate for 5 minutes.
02. While the beans sit, wash 2 heads of fresh baby bok choy, remove the bases, and separate the leaves. Toss the leaves in 2-3 T of sesame oil and a few shakes of sesame seeds. Feel free to add spice - I usually add a little ginger powder.
03. Sautée bok choy over low heat in your lucky skillet. Be sure to stick with low heat as sesame oil has a low smoke point. If need be, add a little more sesame oil so the leaves don't burn. Remove once wilted and stalks are soft.
04. Bring a 1/2 full pot of water to a rolling boil (high heat) and add two big handfuls of udon noodles. Bring to a boil and add 1 cup of cold water. Bring to boil again and reduce to simmer for about 8-9 minutes. Be sure to test the noodles before you take them off, accounting for the fact they will continue to cook a little in the hot bowl of vegetable stock.
05. Now add the green beans to the empty skillet (there shouldn't be an excess of sesame oil but if there is simply wipe a bit out) and sautée on medium until the beans have softened slightly. My rule with cooking vegetables is that the should be cooked briefly so they are still firm and fresh, not mooshy!
06. In a bowl add your homemade vegetable stock, udon noodles, peanut sautéed green beans, and sesame bok choy. Top with bean sprouts.
*** NOTES * This recipe is vegan but can be adapted to any diet.
** I make a large pot of vegetable stock with my leftover vegetables and use it throughout the week. Simply heat 3 T evoo and vegetables in a large pot over high until soft. Add salt and spice to taste. Add 4-5 quarts of water. Bring to boil and then reduce to simmer for 1 hour. Sieve out vegetables and cool before refrigerating (good for a couple days).
*** You can easily grow your own or purchase them."
RECIPE
01. Add 1/2 cup natural peanut butter (crunchy or smooth), 2 T soy sauce, a healthy splash of sriracha + 1/3 cup of water to a blender. Whirl until you've created your own fantastic peanut sauce (usually 30 seconds to a minute in a high powered blender). Add to a bowl and allow fresh, clean green beans to marinate for 5 minutes.
02. While the beans sit, wash 2 heads of fresh baby bok choy, remove the bases, and separate the leaves. Toss the leaves in 2-3 T of sesame oil and a few shakes of sesame seeds. Feel free to add spice - I usually add a little ginger powder.
03. Sautée bok choy over low heat in your lucky skillet. Be sure to stick with low heat as sesame oil has a low smoke point. If need be, add a little more sesame oil so the leaves don't burn. Remove once wilted and stalks are soft.
04. Bring a 1/2 full pot of water to a rolling boil (high heat) and add two big handfuls of udon noodles. Bring to a boil and add 1 cup of cold water. Bring to boil again and reduce to simmer for about 8-9 minutes. Be sure to test the noodles before you take them off, accounting for the fact they will continue to cook a little in the hot bowl of vegetable stock.
05. Now add the green beans to the empty skillet (there shouldn't be an excess of sesame oil but if there is simply wipe a bit out) and sautée on medium until the beans have softened slightly. My rule with cooking vegetables is that the should be cooked briefly so they are still firm and fresh, not mooshy!
06. In a bowl add your homemade vegetable stock, udon noodles, peanut sautéed green beans, and sesame bok choy. Top with bean sprouts.
*** NOTES * This recipe is vegan but can be adapted to any diet.
** I make a large pot of vegetable stock with my leftover vegetables and use it throughout the week. Simply heat 3 T evoo and vegetables in a large pot over high until soft. Add salt and spice to taste. Add 4-5 quarts of water. Bring to boil and then reduce to simmer for 1 hour. Sieve out vegetables and cool before refrigerating (good for a couple days).
*** You can easily grow your own or purchase them."