This is an adaptation of a recipe from Vegetarian Times magazine. I don’t know about your grocery store, but it was impossible to find a tiny head of purple cabbage…I’m left with a gallon-sized Ziplock bag full of thinly sliced cabbage in my fridge. I’m planning on stir-frying it, along with some garlic, scallions, the left-over edamame and some store-bought stir-fry sauce, for a quick weekend lunch one of these weeks….
Serves 4 adults.
- 3 TBS orange juice
- 2 TBS hoisin sauce
- 1 TBS low-sodium soy or tamari sauce
- 1/2 tsp. chile-garlic sauce
- 2 tsp toasted sesame oil
- 2 tsp peanut oil
- 10 oz. frozen organic green beans
- 2 cups thinly sliced purple cabbage
- 1 15-oz. can baby corn, rinsed and drained
- 1 8-oz. can sliced water chestnuts, rinsed and drained
- 1 red pepper, thinly sliced
- 1 cup frozen, shelled edamame
- 4 scallions, chopped
- Brown rice
Get the rice cooking, ideally in a rice cooker or steamer.
In a small bowl whisk together the orange juice through sesame oil.
Have all of the veggies ready to go in a bowl, save for the green beans which go in first, and the scallions which will go in at the end.
Heat the peanut oil in a wok over medium-high heat. When a drop of water flicked into the pan sizzles, add the green beans. Stir-fry for a few minutes, then add 3 TBS water and stir-fry for a couple more minutes.
Add the remaining vegetables except for the scallions, stir-frying for another 4 – 5 minutes.
Add the sauce and scallions, tossing the vegetable mixture to coat it well. After another minute or so, when everything’s good and hot and bubbly, serve it over the brown rice.