Sunday, October 01, 2006

Spring Rolls and Green Bean Stir-Fry

Here's something else we've done before, many times in fact. They're always just a little different though and tonight was no exception. The green beans however are something we haven't posted about before and in fact is an idea I came up with as I was pondering what to do with all the beans growing in our garden. It's nothing fancy but here's the recipe.

Green Bean Stir-Fry

2 Tbs. soy sauce
1 Tbs. rice vinegar
1 Tbs. orange juice concentrate
1 Tbs. water
2 tsp. agave nectar
pinch of red pepper flakes or to taste
1 1/2 tsp. cornstarch
~ 1 lb. green beans
1-2 green onions, chopped
1 Tbs. peanut oil

For the sauce, whisk all the ingredients through the cornstarch together in a small bowl and set aside. Heat the oil in a wok over high heat and add the green beans. Stir fry several minutes until they're getting tender then add the green onions and the sauce and cook another minute or two until the sauce is thick and the beans are done to your liking.

As for the spring rolls, we made smaller, single-wrapped ones this time and baked them instead of frying. The filling was green cabbage, carrots, red bell pepper, green onions and tofu. And we made our standard quick dipping sauce by mixing together apricot jam, soy sauce, rice vinegar, Asian chili sauce and hoisin sauce.

2 comments:

Vegan_1 said...

I'm just wondering how the spring rolls turned out with baking them instead of frying them?

Chris said...

Not quite as tasty as frying, but still pretty good and it's easier (and better for you). We just spray them with canola oil and bake for about 30-40 mins. at 350 and they get pretty crispy.