Batter Licker

March 3, 2011

heirloom beans, broccoli rabe and pea shoots no-oil stir fry

Hardly a revelatory combination, beans and greens are typically spruced up with the standard flavors of Italy and southern regions of the United States. But I can only eat greens sauteed with garlic so many times before I start thinking I’m sick of the greens when, in fact, I’m actually sick of the repetitive flavors.

So I decided to branch out a bit and added some Asian flare to this hearty yet healthy dish.

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Part of my inspiration stemmed from the greens themselves, as broccoli rabe’s slightly bitter profile would clearly benefit from the bright and zesty ginger and the mild sweetness of the pea shoots. And, as I’ve mentioned before, pea shoots themselves taste similar to the snap peas found so often in Asian stir fry recipes, so I knew they’d be a natural match for a spicy Asian dish. But beans?

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Well, I can’t recall ever seeing beans featured in any of the wide variety of Asian meals I’ve had, except my favorite Vietnamese red bean and coconut milk drink dessert. Certainly not in a stir fry. But I had these lovely heirloom beans from Rancho Gordo on hand and already cooked, and I wanted to do something different with them. And why shouldn’t I?

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So I got to stir frying. (more…)

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