Recipe: Stir-Fry Green Beans and Carrots

Stir-Fry Green Beans and Carrots
Makes 6 servings

  • 1 lb. green beans
  • 1 lb. carrots batoneed

1 med. onion, sliced
1 lb. sliced white or brown mushrooms
1 c. walnut, roughly chopped
1/4 c. fermented soy sauce
1/4 c. coconut oil
1/2 c. coconut milk
4 cloves garlic, finely minced
1 Tbsp. ginger, finely minced
1/4 lb. bacon, crumbled
1 tsp. red Thai curry paste
1/2 tsp. cayenne
Salt
Pepper

Parboil carrots. Parboil green beans. Fry bacon, crumble and set aside. Add 4 Tbsp. coconut oil to bacon fat. Add and saute onions for 3 ā€“ 4 minutes. Add ginger and garlic to pan. Toss in walnuts, cook until crispy. Add soy sauce and coconut milk. Bring to boil and stir until thickened. Toss in bacon. Set sauce aside and keep hot. Add rest of coconut oil to pan. Add mushroom and cook for 5 minutes or until almost done. Saute green beans and carrots just until a slight crunch remains. Add onions and heat through. Pour sauce over vegetables and serve with rice.

Notes:

Green beans are acidic so when parboiling, boil the carrots first so that the flavor of the beans wonā€™t taint the flavor of the carrots.


Most green vegetables have a high acidic concentrate; when boiling or steaming, leave uncovered so the acid is removed with the steam. If covered, the acid falls back onto the vegetable making it bitter and giving it a brownish color!

Optional Alternative Ingredients

Vegetables: broccoli, peppers(sweet bell, hot), baby corn, squash, snap peas, lima beans, black beans, shallots, green onions, unsweetened coconut chips or flakes, bamboo shoots, mandarin oranges, pineapple, raisins, Craisins, cherries

Meats: pork, chicken, beef, shrimp, clams, oysters

Nuts, Seeds, Grains: pecans, walnuts, almonds (whole or sliced), macadamia, sunflower seeds, sesame seeds, rice noodles

Unglazing the pan: rice vinegar, wine (red, white, or sherry) stock (same as the meat or vegetable)

Fats and Oils: olive, lard, clarified butter, red palm

Thickening Agents: arrowroot, cornstarch, flour, cream, egg yolk

Spices and Flavorings: hoisin sauce, duck sauce, fish sauce, crushed red pepper, smoked sea salt, roasted garlic