Stir fry is one of those awesome dishes that you can basically make out of anything. Mushrooms? Go for it. Zucchini? Oh yeah. Peppers? Yep. Carrots? Okay. Today I threw together some of the fresh veggies in my fridge with some quinoa and this delicious Maya Kaimal Goan Coconut Indian Simmer Sauce that was staring at me lovingly from my cabinet.
I stuck with three basic vegetables for this stir fry! Mushrooms, red peppers and green beans.
While they may be basic, I do somewhat despise green beans. I grew up with the responsibility to trim the ends off every dang time. Once I was on my own, I stopped trimming those damn ends! They’re technically not bad for you, just harder to digest. Well, then along comes my picky husband who refuses to eat green beans unless the ends are cut off. Back to square one. So yes, we cut the ends off the green beans for this recipe, but if you’re lazy, you don’t have to and you will live.
Mushrooms are a bit of a finicky one, aren’t they? I learned from a good friend that the best way to store them is in a paper bag in the fridge. I try to avoid buying the ones that come in plastic or Styrofoam because the packaging is a. not so great for the environment and b. not ideal for keeping your mushrooms fresh anyways. When it comes to cleaning them, I recommend taking a damp towel gently to the caps. They are quite delicate! Some people like to carve out the under belly or ‘gills’, but I keep mine because I’m as lazy as possible (when my husband let’s me be).
You didn’t think I’d let you go without a little pepper hack too, now did you? My aunt taught me to slice the top of the pepper off first, width-wise, but not all the way across, just around the outside, leaving the big base of seeds to come all the way off with it. It’s easier then de-seeding it sliced lengthwise. Give it a try!
Alright, now back to this coconut curry themes stir fry, shall we? That tomato, onion, coconut, turmeric sauciness in all of it’s glory.
GREEN BEAN COCONUT QUINOA STIR FRY
Prep time: 35 minutes
2 c quinoa, cooked (that’s 1/2 c when dry!)
2 c green beans, trimmed
1 red bell pepper, thinly sliced
1 c cremini mushrooms, thinly sliced
2 cloves garlic, minced
1 stalk scallions, thinly sliced
2 tbsp avocado oil
2 tbsp Maya Kaimal Goan Coconut Indian Simmer Sauce
2 tbsp almond milk (if you’re a little heat shy, this helps lessen the spice factor of the simmer sauce!)
1/2 tsp paprika
- Heat large skillet over medium high heat. Drizzle olive oil.
- Once heated, add minced garlic and keep moving for about two minutes, until fragrant.
- Add green beans, peppers and mushrooms to your skillet. Gently toos to combine and cook for three minutes. We want to cook the veggies but still keep them crunchy!
- In a small bowl, mix your almond milk and Goan Coconut simmering sauce. If you aren’t afraid of a little spice, skip the almond milk and go straight for the sauce.
- Slowly mix your sauce into the stir fry in your skillet. You can add your cooked quinoa to the pan here, or keep them separate until plated.
- Sprinkle with paprika and fresh scallions.
This post is sponsored by Maya Kaimal. All opinions are my own. To view my full disclosure policy, click here.