This recipe has evolved intuitively, by discovering these diverse ingredients, without the use of measuring tools. Keep this in mind, while cooking this recipe, for the best results. An addition of sesame seeds at the end, or adding different vegetables while cooking are ways this recipe can be altered. Be careful not to add too much, so that this dish stays just as delicious as it has ever been. I hope you enjoy cooking this stir-fry as much as I have.
1-3 cups of precooked or prepared brown rice
2-3 tablespoons of olive oil
½ coarsely chopped large sweet onion
2 minced garlic cloves
½-¾ pound of frozen green beans
1 whole diced serrano pepper (with or without seeds)
½ inch peeled and finely diced ginger
¼-½ cup of sliced or slivered almonds
Small pinch of sea salt
½ -1 cup sliced crimini mushrooms
¼-½ tablespoon of toasted sesame oil
½ -1 teaspoon of triple blend flakes sea seasoning
½-1 tablespoon of tamari soy sauce
Ground pepper to taste
*It’s good to have all parts of this recipe prepared before cooking.
If using uncooked brown rice, follow directions to yield 1-3 cups of cooked brown rice. If using precooked brown rice measure 1-3 cups and warm in small pot, stirring occasionally. Make sure brown rice is finished before the stir-fry is finished.
In a medium sized pan, heat 1 tablespoon of olive oil, on medium-high heat, until hot. Add chopped onions and sauté. After five minutes of sautéing onions, heat 1 tablespoon of olive oil in a large skillet, on medium-high heat, until hot. Add garlic and sauté for 30 seconds. Add green beans next, and stir-fry for five minutes. After five minutes of stir-frying, add your diced serrano pepper, finely diced ginger, sliced or slivered almonds, and a small pinch of sea salt. Also, transfer sautéed onions to the skillet at this time. Stir-fry for an additional five minutes with the added ingredients. After five additional minutes of stir-frying, add your sliced mushrooms and sauté for another few minutes. Turn off heat, add triple blend flakes sea seasoning, toasted sesame oil, ground pepper, and cool in skillet for a couple minutes. Add tamari soy sauce, mix, and serve over brown rice immediately.
Preparation time: 25-35 minutes
Copyright 2009, Robert A. McCauley, Original Recipe