SPICY ASPARAGUS AND GREEN BEAN STEW

Spicy Asparagus and Green Bean Stew image

Yield 6 servings

Number Of Ingredients 15

1 pound fresh green beans, trimmed and cut in half
1 tablespoon dark sesame oil
1 medium onion, finely chopped
4 to 5 cloves garlic, minced
2 cups water
1 pound slender asparagus, woody ends trimmed, cut into 1 1/2-inch lengths
2 medium red bell peppers, cut into narrow strips approximately 1 1/2 inches in length
2 to 3 teaspoons grated fresh ginger, to taste
1/4 cup dry red wine, optional
One 8-ounce package Thai- or teriyaki-flavored baked tofu, diced
1 teaspoon Thai chili paste, or to taste
1 tablespoon rice vinegar or white wine vinegar
2 to 3 tablespoons reduced-sodium soy sauce, to taste
2 tablespoons cornstarch
Hot cooked rice or noodles, optional

Steps:

In a large saucepan, steam the green beans in an inch or so of water, covered, until tender-crisp. Stir occasionally. When done, remove from the heat and rinse briefly with cool water.
In the meantime, heat the oil in a soup pot or large steep-sided wok. Add the onion and garlic and sauté over medium heat, stirring frequently, until the onion is lightly golden. Add the water, asparagus, red pepper strips, ginger, and optional wine. Bring to a simmer, then lower the heat. Cover and simmer gently for 10 minutes, or until the asparagus and red pepper strips are tender-crisp.
Add the tofu, chili paste, vinegar, and soy sauce. Once the green beans are done, add them as well. Stir gently and bring the mixture to a simmer.
Dissolve the cornstarch in a small amount of water. Pour slowly into the stew, stirring. Simmer over low heat, uncovered, for 5 minutes longer. Serve at once on its own or over hot cooked rice or noodles.
Nutrition Information
Per serving:
Calories: 169
Total fat: 7g
Protein: 11g
Fiber: 5g
Carbohydrate: 19g
Cholesterol: 0mg
Sodium: 355mg