“I am grateful for what I am and have. My thanksgiving is perpetual.”
-Henry David Thoreau
Remember to eat lots of vegetables.
These quick vegetable “noodles” make a light, satisfying side.
Stir-Fried “Bowl of Gratitude”
Recipe Type: Side
Author: Guava Rose
Prep time:
Cook time:
Total time:
Serves: varies
A simple, fresh side of crisp-tender snow peas and string beans tossed with savory seasonings. Ready in under 20 minutes and excellent alongside grains, tofu, fish, or poultry.
Ingredients
- 8 oz. string beans (trimmed)
- 8 oz. snow peas (strings removed)
- 2 tablespoons neutral oil (vegetable, canola, or light olive oil)
- 1/2 teaspoon Spike seasoning (or your preferred all-purpose seasoning)
- 1 tablespoon low-sodium soy sauce
Instructions
- Wash the vegetables thoroughly. Snap off the ends of the string beans and remove the fibrous side strings from both the string beans and snow peas if needed.
- Julienne the string beans and snow peas separately into long, thin diagonal strips to create a noodle-like texture. Cutting them similar sizes helps them cook evenly.
- Heat a large cast-iron pan or wok over medium-high heat. Add the oil and let it warm until it shimmers but is not smoking.
- Add the string beans to the hot pan and sprinkle with the Spike seasoning. Stir-fry the beans for 7–8 minutes, tossing frequently so they cook through but remain slightly crisp.
- Add the snow peas and the low-sodium soy sauce. Continue to stir-fry for another 3–4 minutes, or until both vegetables reach your preferred tenderness. Taste and adjust seasoning if desired.
- Remove from heat and transfer to a serving bowl. Serve immediately while hot as a side or light main with rice, noodles, or protein of your choice.
Notes
Nutrition will vary depending on exact ingredient brands and portion sizes. To keep this dish lighter, use minimal oil and a low-sodium soy sauce. Add garlic, ginger, or a splash of rice vinegar for extra flavor. For a vegan protein boost, toss with toasted sesame seeds or chopped peanuts when serving.
3.4.3177