This will fill your apartment with the best smell, and it’s an easy peasy way to get a nice hearty serving of vegetables. One of my favorite things about summer is making a million kinds of curry out of all the lovely fresh produce available. You can use any curry paste that you like, I would recommend an Asian curry paste since they compliment the flavor of soy sauce well (but an Indian curry paste will do in a pinch)!
Ingredients- makes 6 servings
2 lbs. white mushrooms ($4.58)
1 lb. green beans ($1.29)
1 small head broccoli ($1.79)
1 leek ($0.34)
3 tbsp. fresh ginger, minced ($1.19)
5 cloves garlic ($0.12)
4 tbsp. vegetable oil ($0.20)
3 tbsp. soy sauce ($0.09)
2 tbsp. chili paste ($0.40)
Sriracha to taste (optional, you can use any hot sauce that you like)
1 cup uncooked rice ($0.05)
1/2 tbsp. tumeric ($0.04)
Step by Step
1. Prep water and rice, I add in rice, water and tumeric all at at once. I cook it while the stir fry is going so that everything finishes at the same time.
2. I cook the stir fry a wok, but a large saute pan will work as well. First mince your garlic and ginger, and dice your leek using only the white and light green part. Now combine in wok with soy sauce, cook over low for 5 minutes.
3. Add in chili paste and 2 tbsp. of oil, combine well and turn heat high for about 5 minutes, mixture will begin to thicken and become fragrant.
4. Now add in broccoli and green beans, saute for 5 minutes and then add in another 2 tbsp. of oil. Saute over medium high for about 20 minutes, adding in small amounts of water as needed (if you aren’t using a wok, you may not have to add any water).
5. Now turn heat low and add in mushrooms, combine until mushrooms are cooked to your satisfaction.
Serve with rice and enjoy!