Green Vegetables in Main Dishes – Beef and Asparagus Stir-Fry

Love that asparagus when it’s in season!  Blanch and freeze it, then, thaw and chop it up in main dishes, rice dishes, soups and salads!  The main reason some people don’t like asparagus is because it is way over-cooked, as in canned asparagus.  The soft, slimy texture causes many kids and adults alike to turn away.

Keep it tender-crisp!

Ingredients

• 2 cups cut fresh asparagus, or cut frozen
• 1 lb lean ground beef
• 1 cup water chestnutse, sliced and drianed
• 1 pkg fresh shiitake mushrooms, sliced
• 1 tsp garlic, minced
• 2 tsp sesame oil, or olive oil
• 2 tbsp cornstarch
• 1/3 cup  hoisin sauce ( it is spicy!)
• 1 & 1/2 cup beef broth
• 2 tbsp reduced-sodium soy sauce
• 1 tsp minced fresh gingerrot
• 1 large tomato, chopped

Hot cooked rice.

Procedure

1.  In dkillet or wok, cook beef over medium heat, drain and set aside.  In same pan, stir-fry asparagus, water chestnuts, mushrooms and garlic in oil for 5 minutes, crisp-tender.
2. In bowl, combine the cornstarch, broth, hoisin sauce, soy sauce and ginger.  Blend well, and pour over vegetables.  Return beef to the pan.  Boil and cook, stirring for about 2 minutes or until thick.  Remove from heat, stir in the tomato, serving over rice.

Enjoy with a cold green salad and if you’re not full, check out the desserts on this site.

Yield: 4 servings or 2 generous servings.  Leftovers are even better the next day, so seal this in the refrigerator or share with your neighbors, if they like spice!! 

Note:  Dilute Hoisin sauce with spoons of water if it is too strong for you.

Broccoli Rabe ‘n Peppers

This sauteed Broccoli Rabe and peppers will have you eating it often.  It’s so good for you and packed full of vitamins.  Get your Greens!

Ingredients:

• 2 tbsp olive oil
• 3 cloves minced garlic
• 1/4 tsp salt
• 1 tsp dried basil, crushed
• 1 red sweet pepper, cut into small strips
• 2 lbs broccoli rabe
• crushed red pepper to taste
• lemon wedges

Procedure:

1. Carefully wash broccoli rabe and cut away the woody stems.  Coarsely chop the leafy greens, set aside.
2. In skillet, cook and stir sweet pepper, basil, salt, and garlic in hot olive oil over medium to high heat for about 2 minutes.
3. Add broccoli rabe and toss, cooking  vegetables for 4 to 6 minutes until broccoli rabe is crisp-tender.  Spoon into serving dish and sprinkle with red peppers, add lemon wedges to side of plate.

This veggie is full of Vitamin A, C, Calcium, Iron!!  Eat it often!!