Red Curry Green Beans with Tofu

Sides | January 17, 2016 | By

My body craves green veggies! I know it sounds weird. Some people crave chocolate. Not me — I crave greens! Don’t get me wrong, I will eat chocolate if you put it in front of me! Willpower is not one of my strong suits. This recipe definitely satisfies my “greens” craving! Not to mention, I eat a lot of tofu, which goes quite well with this appealing side dish. The red curry sauce brings on just the right amount of heat. I use this sauce in so many recipes because it’s outrageously good! Have a piece of chocolate later! 🙂

Red Curry Green Beans with Tofu
 
Author:
Serves: 4
Ingredients
  • 2 cups green beans, trimmed
  • 2 cloves garlic, minced
  • 2 Thai chili peppers, seeded and chopped
  • 2 tablespoons red curry paste
  • 1 lemon grass stalk (soft inner bulb only), chopped
  • 2 tablespoons fish sauce
  • 1 cup light coconut milk
  • 1 tablespoon canola oil
  • 6 oz. firm tofu, drained, patted dry and cubed
  • 2 scallions, sliced
  • Toasted sesame seeds for garnish
Instructions
  1. Cook green beans in boiling water for 2 to 3 minutes until crisp tender. Strain beans and "shock" in ice water to preserve its color. Strain again and set aside.
  2. Place garlic, chili peppers, red curry, lemon grass, fish sauce, and coconut milk in blender. Process until smooth. Heat oil over medium high heat in a wok and add tofu until tofu is slightly browned. Add in scallions and cook another 1 minute. Add blended mixture to wok and heat to a slow simmer, about 4 minutes. Add in the green beans and simmer another 2 minutes. Sprinkle with toasted sesame seeds for garnish.
Notes
To toast the sesame seeds: Place in a skillet on the stove over medium heat and dry toast it until light brown. Don't overcook.

Baby Bok Choy with Ginger & Garlic

Sides | January 12, 2016 | By

This is beyond easy to prepare, and super quick! Baby bok choy is a crispy, colorful accompaniment to most Asian entrees. It’s also ranked one of the world’s healthiest foods with 70 antioxidants, and it’s loaded with Vitamin A. Not only that, but it tastes really good! Go for it! You’ll feel healthy just reading this recipe!

Baby Bok Choy with Ginger & Garlic
 
Author:
Serves: 4
Ingredients
  • 2 tablespoons reduced sodium soy sauce
  • 1 tablespoon dark brown sugar
  • 1 ½ teaspoons corn starch
  • 1 tablespoon water
  • 2 tablespoons canola oil
  • 3 cloves garlic, minced
  • 2 tablespoons fresh ginger, grated
  • 1 teaspoon red pepper flakes
  • 2 pounds baby bok choy, sliced in half lengthwise
  • 3 scallions, chopped
  • 1 teaspoon toasted sesame seeds
Instructions
  1. Combine soy sauce, brown sugar, corn starch, and water in a bowl. Stir well and set aside. Heat oil in a wok on medium high. Add garlic, ginger, and red pepper flakes. Cook until fragrant, about 1 minute. Add bok choy and stir fry until tender, about 4 minutes. Stir in the soy sauce mixture and cook another 1 minute. Toss in scallions and sesame seeds.
Notes
To toast the sesame seeds: Place in a skillet on the stove over medium heat and dry toast it until light brown. Don't overcook.

Healthy Shrimp Fried Rice

Main, Seafood, Sides | January 7, 2016 | By

Whoa! Healthy fried rice, you ask? Yes! This healthier version of fried rice will keep you wondering why you were indulging on the “other” fried rice, which looks healthy but really isn’t! This is a cinch to make and will fill you up, as a side or main dish. You can add whatever protein you have on hand, like chicken or tofu. This version includes shrimp because it cooks so quickly. Prepare it with a variety of veggies from your fridge or freezer. I’ve made this fried rice with edamame, shaved brussels sprouts, whatever! Nothing traditional about this dish!

Healthy Shrimp Fried Rice
 
Author:
Serves: 4
Ingredients
  • ¼ cup reduced-sodium soy sauce
  • 1 tablespoons sesame oil
  • 1 tablespoon grated fresh ginger
  • ¼ teaspoon red pepper flakes
  • 2 tablespoons canola oil
  • 2 eggs beaten
  • 1 pound medium shrimp, peeled and deveined
  • Kosher salt and freshly ground black pepper, to taste
  • 2 cloves crushed garlic
  • 1 onion, small diced
  • ½ head of broccoli, cut into small florets
  • 1 16 oz. package frozen mixed vegetables (corn, peas, carrots)
  • 3 cups cooked brown rice (preferably one-day old rice)
  • 3 green onions (scallions), sliced
Instructions
  1. In a small bowl, whisk together soy sauce, sesame oil, ginger powder, and red pepper flakes and set aside. Heat oil in a large skillet or wok over medium high heat. Add the egg and stir gently until the egg is just set. Remove to a plate and finely chop. Add shrimp to wok and cook until pink, about 2 minutes. Season with salt and pepper to taste and set aside.
  2. Add garlic and onion to the skillet and cook until onions have become translucent, about 3 to 4 minutes. Add broccoli florets and cook until crisp tender. Stir in frozen veggies and half of the green onions and cook until veggies are tender, about 3 to 4 minutes.
  3. Stir in cooked rice, green onions and soy sauce mixture. Cook, stirring constantly, until heated through, about 2 minutes. Stir in egg and shrimp. Toss in the remainder of the green onions and combine thoroughly. Serve immediately.

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