Gingery Veggie Stir-Fry

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I’m all about using fresh vegetables in the summer. We have a square foot garden at my cottage, which is where I live in the summer. I live in the cottage, not the garden btw. I may eat a bag of baby carrots a day, but  I’m not THAT much of a rabbit.

We grow all kinds of vegetables in our garden, but the plants that thrive there are broccoli, green beans, swiss chard, lettuce, and kale! I used three of those five fresh vegetables in this stir-fry, which is one of my go-to summer meals. It has a great natural flavor thanks to the fresh veggies, but it also has a little kick from the ginger and garlic.

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fresh veggies from our garden  : green beans, broccoli, and swiss chard

I use the vegetables we have on hand when I make this stir-fry. I often just step outside and grab veggies from the garden! No worries if you don’t have a garden. You can just use whatever veggies you have in your kitchen for this stir-fry! This ginger / garlic combo tastes great with almost any vegetable (although I’m not sure how great it would taste with beets or cucumbers…).

It is the perfect light summer meal, but it also makes a great side dish. I can see this being served at a dinner party, as a potluck dish, or as a side to a veggie burger!

Enjoy one of my favorite simple, flavorful, and fresh meals!

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Gingery Veggie Stir-Fry

serves 2

*This is a very “laid back” recipe. Below is what my mom and I usually stir-fry, but you can add and subtract as many veggies as you’d like!*

  • 1 head broccoli
  • 1 head cauliflower
  • 1-2 cups beans
  • 1-2 ears of corn
  • 1 onion
  • 2 tomatoes
  • 1-2 cups swiss chard (3-6 large leaves)
  • 3 cloves garlic
  • 1-2 tablespoons grated fresh ginger OR you can use squeeze-able ginger like the one linked HERE.
  • salt and pepper, to taste
  1. Chop the veggies into bite-sized pieces.
  2. Spray / oil a large pan with cooking spray / olive oil.
  3. Add the veggies to the pan. Turn the heat on the pan to medium-high. Sauté the veggies (stir them back and forth with a spatula) until the swiss chard is wilted and the veggies are a tiny bit brown and look ready to devour! Pour the veggies into two bowls, season with more ginger, garlic, salt, and pepper (if desired) and enjoy!

Have a happy, veggie-filled day!

xx Ellie

P.S. – a great post-meal snack is one of these cupcakes! I made these yesterday for my street’s block party. They’re banana chocolate chip spice cupcakes with expresso frosting. I guess they’d be called banoffee  spice cupcakes? The recipe is from Chloe’s Vegan Italian Kitchen by Chloe Coscarelli (I’m kind of obsessed with her and her recipes if you haven’t noticed… 🙂 ). I topped them with cinnamon and a Ghiradelli semi-sweet chocolate chip (I’m also obsessed with these chocolate chips!!!).

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The Beirut Salad

This salad is inspired by one of the salads I devoured in Ho Chi Minh City, Vietnam during my Asian adventure last month. My mom and I ate at the restaurant that served this salad three times in one week because their food was so delicious! If you’re ever in Ho Chi Minh City, go to Au Parc because their salads are gigantic, tasty, and super filling! They also have succulent juices and smoothies. Needless to say, it was my favorite lunch spot during the trip!

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This was the perfect salad to enjoy on a snow day (I didn’t have school due to lots and lots of snow)! Really, it’s perfect for any day because it doesn’t take long to make, it’s healthy, but it’s also filling! Enjoy!

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The Beirut Salad

inspired by “the Beirut” Salad at Au Parc in Ho Chi Minh City, Vietnam

serves 1

  • 2 small sweet potatoes, peeled and cubed into 1 inch sections
  • 2-3 handfuls of mixed greens
  • 1/8 cup of sunflower seeds
  • 1/8 cup cranberries
  • 1/4 cup lentils, cooked
  • your favorite salad dressing*

Cook the lentils. Meanwhile, peel the sweet potatoes and slice them into 1 inch cubes. Put them on a baking sheet and bake them in the oven at 350 degrees F for 15 minutes, or until they are soft and golden-brown in color. Throw some mixed greens into a whopping bowl and top them with the sweet potato cubes, cranberries, sunflower seeds, the cooked lentils, and your favorite dressing! Toss the salad, then dig in!

*At Au Parc, they served this salad with a pomegranate dressing. Since pomegranates are not in season where I live, I just topped this salad with a simple balsamic vinaigrette. Let me know in the comment section if you find a great salad dressing to complement this salad!

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The original Beirut salad at Au Parc in Ho Chi Minh City, Vietnam.IMG_0594I enjoyed this cinnamon banana coconut smoothie at Beirut, too!

Have a great day and stay warm if it’s cold where you live!

xx Ellie