STIR-FRIED BABY SQUASH, LONG BEANS, CORN AND CHILES WITH SOBA NOODLES
Long beans stir-fry more quickly than regular green beans because they have a thinner husk, but if you can't find long beans you can use regular ones, like Blue Lakes. I used purple long beans for this stir-fry but green ones will work as well. Make sure to drain and dry the vegetables on several thicknesses of paper towels after you wash them so that they sear properly.
Provided by Martha Rose Shulman
Categories dinner, easy, quick, main course
Time 15m
Yield Serves 4
Number Of Ingredients 18
Steps:
- First cook the soba noodles. Bring 3 or 4 quarts of water to a boil in a large pot. Add salt to taste. Add the noodles gradually, so that the water remains at a boil, and stir once with a long-handled spoon or pasta fork so that they don't stick together. Wait for the water to come back up to a rolling boil - it will bubble up, so don't fill the pot all the way - and add 1 cup of cold water. Allow the water to come back to a rolling boil, and add another cup of cold water. Allow the water to come to a boil one more time, and add a third cup of water. When the water comes to a boil again, the noodles should be cooked through. Drain and toss with the sesame oil in a bowl and set aside.
- Prepare the vegetables. The squash, corn and white parts of the scallions can be in one bowl, the beans should be in another.
- In a small bowl or measuring cup combine the soy sauce, rice wine or sherry, and stock or water. Combine the salt, pepper and sugar in another small bowl and the garlic, ginger, and chiles in another. Have all of the ingredients within arm's length of your pan.
- Heat a 14-inch flat-bottomed wok over high heat until a drop of water evaporates within a second or two when added to the pan. Add the oil by pouring it on the sides of the pan and swirling the pan, then add the garlic, ginger and chiles and stir-fry for no more than 10 seconds. Add the long beans and stir-fry for 1 minute. Add the squash, corn and the white part of the scallions and stir-fry for 2 minutes. Add the salt, pepper, and sugar, toss together and add the soy sauce mixture. Stir-fry for 1 minute, or until most of the liquid has cooked off. Remove from the heat and transfer to a platter or bowl. Add the noodles to the hot wok, toss until heated through, and divide among plates. Top with the vegetables and serve.
Nutrition Facts : @context http, Calories 331, UnsaturatedFat 4 grams, Carbohydrate 65 grams, Fat 5 grams, Fiber 5 grams, Protein 13 grams, SaturatedFat 1 gram, Sodium 746 milligrams, Sugar 4 grams
SQUASH STIR-FRY
Wondering what to do with all the squash from your garden? Then this recipe is for you! It's a flavorful way to use this summertime veggie. If you're giving some squash to a friend, pass along this recipe. It'll be a hit!
Provided by Beverley Williams
Categories Vegetables
Time 45m
Number Of Ingredients 10
Steps:
- 1. In a wok or large skillet, heat the oil.
- 2. Add the squash, zucchini and bell pepper. Cook until tender.
- 3. Add remaining ingredients. Simmer for 20 minutes.
- 4. You can thicken sauce with cornstarch if needed. (1 Tbsp water mixed with 1 tsp cornstarch)
STIR-FRIED WINTER SQUASH AND TOFU WITH SOBA
Winter squash is a nutrient-dense vegetable, with lots of vitamin A in the form of beta carotene (the more orange the flesh, generally the more vitamin A in the squash), vitamin C, potassium and dietary fiber. Winter squash goes well with ginger, and this stir-fry makes a delicious vegetarian main course. Use a sweet, dense squash like butternut for this dish.
Provided by Martha Rose Shulman
Categories dinner, lunch, one pot
Time 45m
Yield Serves four
Number Of Ingredients 12
Steps:
- Wrap the tofu in clean kitchen towels or paper towels, and place under a cutting board for 10 minutes. Cut in 1-inch wide dominoes.
- Heat 1 tablespoon of the oil in a large nonstick skillet or wok, and stir-fry the tofu until lightly colored, about three minutes. Using tongs or a slotted spatula, remove from the pan and set aside on a plate. Add the onion to the pan, and stir-fry until it softens, about three minutes. Add the remaining tablespoon of oil and the squash. Cook, stirring often, for 10 minutes. Add the garlic, ginger and sesame seeds, and stir-fry for one minute, until fragrant. Return the tofu to the pan, stir in the sherry and 1/4 cup water, cover and reduce the heat to medium. Simmer five minutes or until the squash is tender. Uncover and add soy sauce to taste. Keep warm while you cook the soba.
- Bring 3 or 4 quarts of water to a boil in a large pot. Add the noodles gradually, so that the water remains at a boil, and stir once with a long-handled spoon so that they don't stick together. Wait for the water to come back up to a rolling boil - it will bubble up so don't fill the pot all the way - and add 1 cup of cold water. Allow the water to come back to a rolling boil, and add another cup of cold water. Allow the water to come to a boil one more time, and add a third cup of water. When the water comes to a boil again, the noodles should be cooked through. Drain and toss with the sesame oil.
- Arrange the noodles on a platter, top with the tofu and vegetables, and serve.
Nutrition Facts : @context http, Calories 377, UnsaturatedFat 11 grams, Carbohydrate 56 grams, Fat 14 grams, Fiber 3 grams, Protein 13 grams, SaturatedFat 2 grams, Sodium 460 milligrams, Sugar 3 grams
STIR-FRIED SOBA NOODLES WITH LONG BEANS, EGGS AND CHERRY TOMATOES
Tomatoes and noodles Asian style; the cherry tomatoes are cooked just to the point at which their skins split, allowing the fruit inside to soften just a little bit and sweeten a lot.
Provided by Martha Rose Shulman
Categories dinner, easy, quick, main course
Time 20m
Yield Serves 4
Number Of Ingredients 16
Steps:
- First cook the soba noodles. Bring 3 or 4 quarts of water to a boil in a large pot. Add salt to taste. Add the noodles gradually, so that the water remains at a boil, and stir once with a long-handled spoon or pasta fork so that they don't stick together. Wait for the water to come back up to a rolling boil - it will bubble up, so don't fill the pot all the way - and add 1 cup of cold water. Allow the water to come back to a rolling boil, and add another cup of cold water. Allow the water to come to a boil one more time, and add a third cup of water. When the water comes to a boil again, the noodles should be cooked through. Drain and toss with the sesame oil in a bowl and set aside.
- Mix together the stock, soy sauce, rice vinegar, and sugar in a small bowl. Mix the minced chiles, garlic and ginger in another bowl. Place all of the ingredients within reach of your wok.
- Heat a 14-inch flat-bottomed wok over high heat until a drop of water evaporates within a second or two when added to the pan. Meanwhile beat 1 of the eggs in a bowl and add salt to taste. Swirl 1 teaspoon of the oil into the wok and add the egg, using a rubber spatula to scrape out every last bit. Tilt the wok to spread the egg into a pancake and cook until set, 30 seconds to a minute. Using a metal spatula, flip over and cook for about 5 seconds, then transfer to a cutting board. Cut into 2-inch long by 1/4-inch wide slices. Repeat with the other egg.
- Add the remaining oil to the wok, swirl the pan, then add the garlic, ginger and chile and stir-fry for no more than 10 seconds. Add the long beans and stir-fry for 1 minute. Add the tomatoes and stir-fry for 2 minutes, or until they collapse a little in the wok. Add the noodles, the stock mixture, and salt to taste, turn the heat down to medium and stir-fry for about a minute, until the liquid has evaporated. Sprinkle with pepper, add the eggs and cilantro, stir-fry to heat through, and serve.
Nutrition Facts : @context http, Calories 381, UnsaturatedFat 9 grams, Carbohydrate 57 grams, Fat 13 grams, Fiber 4 grams, Protein 16 grams, SaturatedFat 3 grams, Sodium 981 milligrams, Sugar 8 grams, TransFat 0 grams
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