Posts Tagged ‘Lime juice’

Go for the “Gold” Green Bean Stir-fry

Go for the "Gold" Green Bean Stir-fry

Go for the "Gold" Green Bean Stir-fry

I ventured a little on the wild side with this chicken stir-fry! Embracing the  Produce Geek’s weekly picks of fresh green beans and Ginger Gold apples, I created a dish that delivers a unique taste experience.  In the mix, are sweet red peppers, hot peppers and Chinese cabbage – fantastic in any stir-fry, and perfect as the foundation for this one. The “gold” element refers not only to sweet/tart Ginger Gold apple slices, but also to the tangy lime tequila sauce that features gold tequila (just a teeny tiny bit!). Great over brown rice or served on its own.

Vegetarian/vegan version: Substitute white navy beans for the chicken.

Gluten Conscious: You should be good to go with this recipe, but do your research on whatever type of gold tequila you’re thinking of using.

Everyone: Dig in! And subscribe to Eat This Now directly to get the Produce Geek’s expert buying advice every week.


What You’ll Need For the Stir-fry:

First the Produce Geek’s picks…

  • Green beans – 6 cups
  • Ginger Gold apples – 2 apples, sliced

    Raw materials

    "Raw materials" for this stir-fry

Other ingredients…

  • Chinese cabbage – 8 cups, torn into bite-sized pieces
  • Sweet red pepper –  2 large, sliced then chopped into thirds
  • Long hot peppers – 2, seeded and sliced thinly and into small pieces
  • Grilled chicken breast – 16 oz, cut into strips
  • Canola oil – 1/2 cup (plus 1 Tbsp for prepping pan)
  • Fresh lime juice – 1/2 cup
  • Gold tequila – 2 Tbsp
  • Course ground sea salt – 1 tsp
  • Cilantro – 1 tsp
  • Brown rice – 2 cups

Get cooking…

  1. First, prepare the stir-fry sauce.
    1. Whisk together the canola oil, lime juice, sea salt & cilantro in a small bowl.
    2. Set aside.
  2. Warm approx. 1 Tbsp of canola oil in an extra large deep frying pan or wok on medium heat.
  3. When hot, add green beans & red peppers and cook until green beans are turning tender, stirring often (approximately 10 minutes).
  4. Add cabbage & hot peppers, stirring frequently, until cabbage is tender (3-4 minutes. Note: shrinkage is expected!)
  5. Add apple slices, chicken & stir-fry sauce – stir until ingredients are well-distributed and warm.
  6. Serve over brown rice or on its own.
Makes 4  servings – Eat well!
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Squash Stir-fry Salad with Banana Dressing

Squash Stir-fry made with Produce Geek's weekly picksSometimes – especially when summer rolls around – I like to put a little twist on a stir-fry by serving it over greens rather than rice. With the picks the Produce Geek recommended this past week, it was the perfect time to do just that. And that’s exactly what I did.  Although completely vegetarian, this dish has staying power. It’s no “sissy salad”! A unique characteristic of this one is how the apple cider vinegar and lime juice are subtle, yet prominent enough to rein in the sweetness of the banana dressing.

What You’ll Need:



First the Produce Geek’s picks…

  • Green squash – 2 cups, chopped
  • Sweet red pepper – 2 cups, chopped
  • Organic green leaf lettuce – 2 cups, torn into bite-size pieces
  • Organic red leaf lettuce – 2 cups, torn into bite-sized pieces
  • Banana – 1 small

Produce Geek's picks of the week - Green squash, sweet red peppers, bananas, and organic green and red leaf lettuce

Other ingredients…

  • Sweet onion –  1 cup, chopped
  • Jalapeno pepper – 1 medium (optional)
  • Pinto beans – 2 cups (dried and cooked, or from a can and drained)
  • Fresh lime
  • Raw apple cider vinegar – 2 Tbsp.
  • Milk – 3/4 cup
  • Plain Greek yogurt – 1 cup
  • Cinnamon
  • Sea Salt
  • Course ground black pepper
  • Olive oil
  • Cilantro (optional)

Get cooking…

  1. Warm approximately 1 Tbsp olive oil on medium heat  in a large, deep frying pan or wok.
  2. Add onions, sweet red pepper, green squash, jalapeno pepper and about 1/2 tsp sea salt to the pan.
  3. Stir often and cook until tender, but not soggy.
  4. Add pinto beans and apple cider vinegar and stir until thoroughly heated.
  5. Let cool for approximately 10 – 15 minutes and serve over bed of organic green leaf and organic red leaf lettuce.
  6. Top with banana dressing (below) – Or if  you’re not a fruity dressing kinda person, use what you like best.

Banana Dressing…

  1. In blender or food processor, place milk, Greek yogurt and banana and blend until smooth.
  2. Add dash of cinnamon, pinch of black pepper, and about 1/4 tsp. sea salt and stir until mixed throughout.
  3. Pour over stir-fry salad per individual taste.
  4. Squeeze fresh lime over dressing on each plate and garnish with cilantro
Makes approximately 4 servings
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