Super Green Stir-Fry 6.000

Deb Lindsey for The Washington Post

Book Report Aug 22, 2016

This makes a wok full of appealing, savory crunch, with brown rice noodles for contrasting texture.

Where to Buy: Find black bean garlic sauce -- or chili garlic paste, depending on your desired level of heat -- in the international aisle of larger supermarkets as well as at large Asian markets. We found spicy microgreens at Whole Foods Markets.


Servings:
6

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 6 servings

Ingredients
  • 2 tablespoons peanut oil
  • 1 tablespoon peeled, shredded/grated fresh ginger root
  • 2 cloves garlic, thinly sliced
  • 2 bunches asparagus, trimmed and cut into 1-inch pieces (18 ounces total)
  • 2 scallions, white and green parts, thinly sliced
  • 8 ounces sugar snap peas, stringed and some cut in half on the diagonal
  • 2 tablespoons black bean garlic sauce or chile garlic pastee (see headnote)
  • 2 tablespoons low-sodium soy sauce
  • 2 teaspoons water
  • 1 cup shelled fresh edamame (may substitute frozen/defrosted edamame)
  • 1 packed cup baby spinach leaves
  • 8 ounces brown rice vermicelli (mai fun), cooked and drained
  • 1 small red chile pepper, seeded and cut into very thin rounds, for garnish (optional)
  • Spicy microgreens, for garnish
  • Cilantro sprigs, for garnish

Directions

Heat the oil in a wok (or large nonstick skillet) over medium-high heat. Once the oil shimmers, add the ginger and garlic; stir-fry for 30 seconds, then add the asparagus, scallions and sugar snap peas; stir-fry for 1 minute.

Add the black bean garlic sauce or chili garlic paste, soy sauce and water; stir-fry for 1 to 2 minutes, then add the edamame, spinach and noodles; stir-fry for 1 minute or until the noodles are just warmed through.

Divide among individual wide, shallow bowls; top with the red chili pepper, if using, the spicy microgreens and the cilantro. Serve right away.

Rate it

Recipe Source

Adapted from “Life in Balance: A Fresher Approach to Eating,” by Donna Hay (HarperCollins 360, Sept. 6, 2016).

Tested by Bonnie S. Benwick.

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