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This is a quick and easy way to get more soul-firing greens into your life.
A trio of green goodness, made moreish with a simple combination of garlic, lemon and soy sauce, with the subtle flavour of peanut oil bringing it all together. Peanut oil is rad because the nutty flavour adds an especially tasty backdrop to stir fried vegetables and marinades. Buy cold pressed oil if you can afford it, you’ll see and taste the difference!
Now that asparagus is out of season, broccoli is a great substitute here; I blanch it along with the beans to minimise cooking time.
Serve with marinated tofu slices and melt-in-your-mouth chunks of roasted sweet potato or pumpkin for a fast, fresh dinner that will make you feel better than good.
Asparagus, Snow Peas & Green Beans Three-Way
1/2 bunch asparagus, rough ends trimmed, chopped into thirds
one handful snow peas, de-stringed
two handsful green beans, topped & tailed, halved
2 tbsp peanut oil
4 cloves garlic, crushed
zest of one lemon
1 tsp fresh lemon juice
dash of soy sauce*
sea salt & fresh black pepper
What to do:
Boil a couple of cups of water in a small saucepan. Add green beans and boil for one minute.* Remove from heat, drain and set aside.
Heat 2 tbsp peanut oil in frying pan on medium-low heat. Remove pan from heat and add garlic. Cook, stirring frequently, for 30 seconds, being careful not to brown the garlic.
Add asparagus, snow peas, green beans & lemon zest, stirring well to combine. Cook on medium heat for 3 minutes, stirring regularly.
Add lemon juice and a splash or two of soy sauce, along with a sprinkle of sea salt and a couple of cracks of black pepper. Stir to combine, cover and cook for a few more minutes, until asparagus is tender to your taste.
Serves 2-3 as a side.
* If you want gluten-freedom, use Tamari soy; yum