Thursday, August 9, 2012

Summer Extras Built into Glory

Food Trucks are the craze right now.   But a lot of times after being pelted daily with all the attempts at grabbing customers and sales and the excitement heading to the newest thing, the fantastic pleasure of being able to cook a quick dinner is empowering, reasonably priced and just plain enjoyable.  Last night I avoided the truck scene and headed back to ' engage the range ' for a dinner for two. 

In the frig there was little of one thing, but not a lot of any, so I figure out this simple Summer Stirfry which came together step by step like the Phoenix.  Learning to put together flavors through trial and error is a fun journey.  You cannot be afraid of failing, you just have to go at it with gusto. Add a little patience and attentiveness and you tip the balance of failure to success. This is one of the successes that gives you  a chance to practice your knife skills.

Quick Summer Stirfry
Prep Time:    20 minutes
Cook Time:   10 minutes
Serves:           2

2    Tbl   olive oil
1/2        Spanish, white or red onion, cut into half moons
2    cl     garlic
1    cup    zucchini rounds, cut into half moons,
1    cup    yellow squash rounds, cut into half moons
1/2 cup  broccoli, stems and fleurettes, cut into 1-2 inch pieces
1            new potato, medium size, skin on cut into 1/2 inch chunks
1/2 cup  Napa Cabbage, cut into 2 inch pieces, or other leafy green like Kale or Chard
1/2 can  Norther White Beans, drained but not washed
1    Tbl   tamari or low sodium soy sauce
1/2 cup  scallions, trimmed of stem and cut into 1 inch pieces
2    Tbl   fresh green herb such as cilantro, basil, parsley or oregano
2    Tbl  toasted bread crumb, (optional)
sea salt and freshly ground pepper

Heat a 10 inch wok or skillet to medium. 
Add the oil.  When hot, add the onion and garlic and stir.  Add the next five ingredients and stir.
Add 1/2 water and the tamari.  Shake the pan
and partially cover, simmering 2-3 minutes more.  Stir the beans and scallions.  Partially recover and cook  2-3 minutes.  Season.  Stir.  Cook uncovered about 2 minutes. Plate to medium size bowls.