Pea Shoot Stir-Fry Vietnamese Style
Cooked rice, made according to directions.
1 c. broccoli florets, cut small
2 lg. carrots, cut into 1″ matchstick pieces
1/2 c. snow or snap peas, trimmed
1 med onion, cut in half and sliced vertically
2 dried Thai Chilies, or red pepper flakes to taste
4 cloves garlic, minced or pressed
2 c. pea shoots
1/4 c water
3 TBSP Fish Sauce
1 TBSP Tamari or Soy Sauce
2 TBSP peanut or safflower oil
1 TBSP Toasted Sesame Oil
Prepare and measure broccoli, carrots, and snow peas. Keep separate. Chop onion. Collect chilies, mince garlic, and measure pea shoots. Mix water, fish sauce and tamari in a small bowl.
In a wok or large skillet, put 1 TBSP of the peanut oil and place over high heat. Add the broccoli, carrots, and snow peas, stir fry about a minute. Then add about 2 TBSP water and continue stir frying about 4-5 more minutes until the vegetables are crisp tender. Add more water if necessary. When crisp tender, remove to a large bowl and set aside.
Add 1 TBSP more peanut oil and the Toasted Sesame Oil to the wok, add the onions and cook until they are translucent. Add the chilies and garlic stirring until these are just fragrant. Add the mixture of liquids to the pan. Add the mixed vegetables back into the pan. Stir well and then add and begin stir frying the pea shoots until they are wilted.
Serve with cooked rice and sriracha sauce.
Roasted Green Beans with Dill Dressing
1 lb fresh green beans
1 TBSP Olive Oil
1/2 cup scallions, coarsely chopped
1/4 cup parsley, packed
1/4 cup dill fronds, stems removed
1/3 cup roasted almonds
3 TBSP Olive Oil
3 TBSP Cider Vinegar
3 TBSP Chicken Stock (or Vegetable)
Salt & Pepper to taste
Preheat your oven to 400 degrees. Place beans and oil into a zipper bag and toss until well coated. Put oiled beans onto a baking sheet in a single layer. Roast for 10 min, stir and turn pan around. Roast 10-15 min more until done to your liking.
While the beans roast, make the dressing in a food processor or blender. Place scallions, parsley, and dill into food processor with steel blade and pulse until chopped very fine. Add almonds, olive oil, vinegar, and stock to the bowl and pulse until smooth. Taste and stir in salt and pepper to taste.
When beans are removed from oven. Allow to cool slightly, then toss with enough dressing to coat and serve immediately.