The past two nights I’ve taken liberties with Heidi’s Asparagus Stir-Fry (see bottom of linked post) recipe and concocted two different versions of the dish that I hope you enjoy. The first features broccoli and the second spotlights (frozen) green beans. With asparagus not in season and no fresh herbs on hand, I simply used what I had. Dried or frozen in lieu of fresh, an oil switched out here and there. This recipe is so forgiving, I promise you can’t go wrong. So get creative!

Green Bean Stir-Fry (the dish shown cooked above and cooking below)

• coconut oil
• 2 medium-sized chicken breasts, sliced
• 1/3 family-sized package of frozen green beans
• 2-3 teaspoons ginger powder
• 1/2 teaspoon red pepper flakes
• 1-2 teaspoons dried sweet basil
• 1 tablespoon sesame seeds (I used unhulled)
• a couple pinches of fine-grain sea salt
• 3 garlic cloves, chopped
• 1 large handful cashews, lightly chopped
• 4-5 rainbow chard leaves, chopped; slice stalks and set aside (use any green here – spinach, kale, bok choy, beet, etc.)
• zest and juice of one lime
• 2 tablespoons hoison sauce

Prep everything first! I got out the frozen green beans first so they would slightly thaw. In a large, heated cast iron skillet, add a spoonful of coconut oil to the pan. Allow to melt. Add chicken breast and cook until golden brown. Add a bit more coconut oil to the pan and toss in the green beans, chard stalks, ginger powder, red pepper flakes, basil, salt and seeds. Stir-fry for about one minute. Then incorporate the garlic, cashews and chard leaves and stir-fry until the chard wilts and slightly cooks down. Then add the lime zest and juice and hoison sauce. Cook for several more seconds and serve hot. I was starving so I wrapped mine in a whole wheat tortilla and it was crack good. Mangia!

Broccoli Stir-Fry (not depicted because I was running late to my sewing class!)

• toasted sesame oil
• 8 ounces firm tofu, rinsed and sliced into cubes
• 1 head broccoli, rinsed and trimmed
• 2-3 teaspoons ginger powder
• 1/2 teaspoon red pepper flakes
• 1-2 teaspoons dried sweet basil
• a couple pinches of fine-grain sea salt
• 3 garlic cloves, chopped
• 1 large handful cashews, lightly chopped
• 4-5 rainbow chard leaves, chopped; slice stalks and set aside (use any green here – spinach, kale, bok choy, beet, etc.)
• zest and juice of one lime
• 2 tablespoons hoison sauce

Follow the same instructions as above. I ate the leftovers cold the next day, again wrapped in a whole wheat tortilla. Crack good yet again. Mangia!

I hope you enjoy this meal. It’s incredibly delicious and while the ingredient list is long, don’t be afraid to use whatever you have on hand and substitute as needed. If you make it, I’d love to hear how it turned out! And if you’re looking for more food-related nonsense, you can find more here.