Farmer's Garden Stir-Fry

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Farmer's Garden Stir-Fry

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Serving size: 5 or 6.

 

 

4 & 1/2 cups water

3 & 1/4 cups long-grain white rice

 

SAUCE:

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1 bunch green onions

1/8 to 1/4 cup soy sauce (I prefer a bit less than 1/4 cup)

3 tablespoons peanut butter

1 & 1/2 tablespoons balsamic vinegar

1 & 1/2 teaspoons sugar

3/4 teaspoons crushed red pepper (optional)

 

 

VEGETABLES:

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3 tablespoons oil

3 cups fresh green beans, cut on the diagonal, or 3 cups frozen

1 small yellow summer squash

1 medium cucumber

1 green bell pepper, sliced

 

 

1) Bring water to a boil in a large pot. Add rice, stir once, then

cover and reduce the heat to low, and cook for about 18 minutes or

until water is absorbed and rice is tender.

2) Trim and discard the roots and any wilted green tops from the green

onions. Chop the green onions, and combine in a small bowl with the soy

sauce, peanut butter, vinegar, sugar and red pepper (if using).

3) Stir to blend the liquid with the peanut butter, and then set the

mixture aside. NOTE: the sauce will not taste very good, but that is

merely because the flavour is so condensed. when added later on, the

flavour spreads out and becomes much more pleasant.

 

4) Heat oil in a large skiller, Dutch oven or wok. When pan is quite

hot, add the green beans, and stir-fry for 3 minutes if using fresh,

or for only 2 minutes if using frozen.

5) Add yellow squash, cucumber and green pepper, and stir-fry for

another 2 minutes.

6) Add the sauce, and cook, stirring, until vegetables are coated and

heat through, or until they reach the desired texture.

 

Serve stir-fry mixture over the pre-cooked rice!