Ginger and Garlic Cashew Stir-Fry

When I decided to make this stir-fry I had no idea it would end up with such flavor in the end. I was just trying to find a use for the rest of our green beans, cashews, and red pepper. The combination of fresh ginger, garlic, sesame oil, and scallions really brought an exciting flavor. Little did I know I would stumble upon something that I am actually craving again at the moment! 

Ingredients

2 carrots

3 scallions

1 small red pepper

1/2 cup of green beans

1/2 cup of cashews

2 teaspoons grated ginger

3 cloves of garlic

1 tablespoon canola oil

1 tablespoon sesame oil

1 tablespoon soy sauce

1 cup of short-grain brown rice

Directions

 Start cooking your rice before doing anything else since the rice is going to take the longest. While the rice is cooking you can prepare the stir-fry.

Chop up the carrots, green beans, red pepper, and scallions. You want to make sure the carrots are not too thick or else they might not cook all of the way through. Grate the ginger and press or mince the garlic. Heat up your pan on high with the canola oil. The next part is fairly easy. Throw in your green beans, carrots, scallions, red pepper, ginger, garlic, cashews, sesame oil, and soy sauce all at once! In other words, throw in everything! Keep stirring it all around for 10-15 minutes, or until your carrots are tender. Serve over your cooked rice and enjoy!

Peanut Ginger Soba Noodles

Ok, I seem to be using peanut butter a lot lately for some reason. Keeping up with the trend, I made these peanut soba noodles last night. It was pretty quick to make (maybe 15 minutes?). I followed a recipe from The Post Punk Kitchen  and didn't really need to change much. The original recipe called for steamed broccoli but my husband doesn't like broccoli so I used zucchini instead. He did offer to pick out the broccoli but that just seemed silly. This is how I did it:

Ingredients

1 package of soba noodles

1/3 cups soy sauce 

1 tablespoon sesame oil

1 tablespoon creamy peanut butter

1 tablespoon water

1 teaspoon of grated ginger

1 small clove of garlic minced or pressed

1/2 green pepper thinly sliced

1 medium zucchini sliced up 

sesame seeds and sliced green onions for garnish

Directions

Cook the soba noodles according the package. Saute the zucchini in some olive oil until tender (I did it until a few of them started to brown). Meanwhile, combine the sesame oil, peanut butter, water, garlic, and ginger. After it is thoroughly combined mix in the pepper. Once the noodles are finished and drained mix them in with the sauce. Finally, toss the cooked zucchini in. I sprinkled the sesame seeds and sliced green onions on top of each individual plate.