Single & Celiac

Twenty-something. Gluten-free everything.

Good day, green bean stir-fry

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Today was a good day. Not only did I accept an offer for a new job, I also received results back from my doctor that I do not have any other autoimmune diseases; or worse, cancer. Like I said, it was a good day.

If I were non-celiac, I would probably celebrate by getting an Oklahoma Joe's turkey sammie, or maybe enchiladas from my favorite Mexican restaurant.

Since I AM celiac, I had to find a new way to celebrate.

So I decided to make my new favorite dish! It's salty, warm, fresh, with a little heat.

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  • 1/2 red onion
Handful of green beans
  • 2/3 cup Minute brown rice
  • 1 Tbsp olive oil
  • 1 Tbsp GF soy sauce (I use La Choy)
  • 3/4 tsp Kosher salt
  • 1/2 tsp Pepper
1 clove of garlic
  • 1/4 tsp crushed red pepper flakes (a squirt of sriracha sauce instead is also delicious!)
  • *****1 red bell pepper***** < this is a new addition to this dish. It takes it over the edge, no lie. Slice it up and add it to the sauté pan about two minutes before you drop in the green beans.

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1. Start a pot of water to boil the green beans.

2. Cut the onion.
I like to cut it into a few quarter inch full slices, then half-moon it.  The long and skinny strips look pretty when it's all done.

3. Heat up the oil in the skillet.
I like do keep this at a fairly low temp - about medium-low heat.

4. Snap the ends off the green beans. This is an excellent way to release stress. While you're kicking some bean ass, throw the onion in the skillet and toss it around a bit.

5.  By this point the water should be boiling, so plop in the beans (and a pinch of salt) and boil for 3 minutes.

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6.  Fill a bowl with ice and water. And while you've got the ice out, make yourself a cocktail! That's what I did.
 (Remember those onions? Keep moving them around so they don't burn.)

7. When the timer goes off, drain the beans and immediately dunk them in the ice water bowl. This will stop them cooking and will help keep their color.

8.  At this point get that Minute brown rice going.

9. Three minutes later, drain the beans and throw them in the skillet with the onions.

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10. Time to season! Do this all to your preference.
Salt and pepper; use a garlic press on the clove; and make sure to rub the crushed red pepper flakes in your hand or between your fingers before you throw those spicy guys in to release their heat. Oo la la. Next, dabble on the soy sauce!

11. At this point I like to turn up the heat a bit to medium-ish. If things don't seem to be sizzling, keep cranking. Somewhere around this time the Minute rice should probably need to be removed from heat to steam. Don't forget!

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12. Stir-fry the veggies for 5-7 minutes, or until the veggies are tender but crisp and the soy sauce has thickened up a bit.

13. Get the rice in a bowl. Top it with the stir-fry. And you're done! Ready to watch back-to-back Friday night Say Yes to the Dress episodes while you feast and pregame.

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"Looking for a meet without the wheat"

Are you kidding me?