Notes:
This I мейд today for the first time, though I’ve done stir-frys before. But this was the most awesome Flat Top Grill ripoff I have ever had at home!
The sauce measurements are all approximate. Start off slow, adding like a teaspoon at a time until you are happy with the flavor/ moisture level.
Servings: 1
Ingredients:
3/4 cup green beans
1 carrot cut into manageable sticks or slices
3 cups raw spinach
1/4 green (or whatever color) pepper
2 garlic cloves (mine were medium) (minced)
1 1 inch square cube fresh ginger (minced or left in slices to flavor but not be eaten directly)
1/2 tblspn olive oil
2 tblspn sezchuan sauce
2 tblspn soy sauce
2 tblspn water
1/2 teaspoon red pepper flakes (or if you have some chili garlic sauce that's good too)
up to 1/2 a lime's juice
pepper to taste
Directions:
heat oil over medium heat in a skillet or wok. Add garlic and cook for about 2 minutes until you can smell it. add the ginger.
After 1 minute add your carrot and mix in 1 tablespoon sezchuan and 1 tablespoon water. Cover and cook for about 4 minutes. Remove lid and add the bell pepper. Stir and cover (adding more sauce if you need to if it gets too dry) Cook for 3 minutes.
Add green beans, stir, cover and cook for 3 minutes. Add the chopped spinach, red pepper and more sauce/ water if desired. You want a little sauce to accumulate in the pan. Cook until spinach is wilted and veggies are tender-crisp (about 2 minutes). Squeeze the lime juice on top and mix.
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