Tuesday, August 21, 2007

In the Crisper

I love fruits and vegetables freshly picked from the garden. So when when my husband brought home a bag of garden extras from a coworker - I was excited! There were yellow squash, fresh green beans, green bell pepper, zucchini, and cucumber.

After having these in the veggie drawer for a little while, the first 3 veggies were threatening to go bad if they weren't used right away. We hated to have that happen, so I did a recipe search on the internet and found this recipe for a "Farmer's Garden Stir Fry". This recipe was just right for using up all the veggies, plus some more in the veggie tray: carrots, mushrooms, tomatoes, and white sweet corn. My husband also likes peanut sauce on his Asian Stir Fry's. So all in all it was a perfect match. :)

Farmer's Garden Stir Fry

In the far east, peanuts are commonly used to add intense flavor to vegetables and noodles. These will look like big helpings, but your family will probably be able to eat the whole dish in one sitting. You can use any leftovers in fried rice, adding fresh ginger and garlic to the vegetables.


  • 3 cups water
  • 1 teaspoon salt
  • 1-1/2 cups long-grain white rice


  • 1 bunch green onions
  • 1/2 cup soy sauce
  • 2 tablespoons peanut butter
  • 1 tablespoon vinegar (any kind)
  • 1 teaspoon sugar
  • 1/2 teaspoon crushed red pepper


  • 2 tablespoons vegetable oil
  • 2 cups fresh green beans, cut on the diagonal, or frozen beans
  • 1 small yellow squash sliced 1/2 inch thick
  • 1 small zucchini, sliced 1/2 inch thick
  • 1 green bell pepper, sliced

Bring water to a boil in a large pot, adding salt. Add rice, stir once, then cover and reduce the heat to low. Cook for about 18 minutes, or until water is absorbed and rice is tender.

To make sauce: Trim and discard roots and any wilted green tops from green onions. Chop them and combine in a small bowl with soy sauce, peanut butter, vinegar, sugar and red peppers. Stir to blend liquid with peanut butter. Set aside.

To make vegetables: Heat oil in a large skillet, Dutch oven or wok. When it is quite hot, add green beans and stir-fry for 3 minutes for fresh, 2 minutes for frozen. Add yellow squash, zucchini and green peppers and stir-fry for another 2 minutes.

Add sauce and cook, stirring, until vegetables are coated and heated through, or until they reach the texture you like.

Serves 3 or 4 over rice.

Sesame Seed Sauce for Vegetables

Serve this on the side or on top of cooked vegetables, such as broccoli, cabbage, winter squash, sweet potatoes or zucchini. I especially like it with green vegetables: broccoli, green beans and sautéed fresh spinach.

  • 1/4 cup sesame seeds
  • 2 teaspoons sugar
  • 2 tablespoons vinegar (any kind)
  • 3 tablespoons soy sauce

Toast sesame seeds in a dry heavy skillet over medium heat. Stir them frequently, removing the pan from the heat for several seconds if they seem to be cooking unevenly. When they are golden and smell toasty, remove from the heat.

Combine sugar, vinegar and soy sauce in a jar or dish. Stir to dissolve sugar and stir in sesame seeds.

Makes about 1/3 cup.

Recipes from: Vegetarian Express Lane Cookbook

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