Saturday, June 20, 2015

West Virginia Day Stir Fry & Panhandle Cut-outs

I love making melon cookie cutter shapes and the West Virginia cutter is used appropriately on this 152nd birthday of our beautiful state!  While melon is not yet available at the local farmers market, I gathered squash, carrots, garlic scapes and cauliflower from local farmers markets for today's stir fry.  The recipe was inspired by Clean Eating magazine.

Beef Vegetable Stir Fry

(Serves 2)

Cook pasta in boiling water.
3 ounce whole wheat spaghetti

Mix sauce ingredients:
Zest of 1/2 lime
Juice from 1/2 lim
2 tablespoons fresh grapefruit juice
2 teaspoon sesame oil
1 tablespoon white wine vinegar
1 tablespoon reduced sodium soy sauce
2 teaspoon honey

Heat oil in pan.  Stir fry beef with garlic and peppers.  Add other vegetables and stir fry for 4 minutes.  Stir in sauce ingredients.
4 ounce beef tenderloin, cut in thin strips
4 baby carrots, peeled and cut in matchsticks
1 tablespoon fresh ginger, peeled and grated
1 garlic scape
1 garlic, minced
2 mini sweet peppers, sliced in rings
1/2 cup fresh chopped cauliflower
1 baby portobella mushroom, sliced
2 tablespoons mung bean sprouts
1/4 cup yellow sauash, sliced
1/4 cup zucchini, sliced
1 teaspoon sesame oil

Drain pasta.  Serve vegetables with sauce over pasta.



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