This beet was so pretty it would have deserved to be used in some dish that would do justice to its pretty colors - such as a salad - but it was a cold day and I wanted a spicy stir fry, so I chopped it up anyway.
Quick beet & veggie stir fry
- 1 tbsp oil, preferably sesame oil
- 2 garlic cloves, minced
- 1 small leek
- 1 large beet, washed and sliced into thin strips
- 2 carrots
- 1 head of Napa cabbage
- 1/2 lbs (250 g) button mushrooms
- 1 can of red kidney beans, drained and rinsed
- 1 tbsp red curry paste (or more to taste)
- 1 tbsp thyme
- 2 tbsp brown rice vinegar or white wine vinegar
- 3 tbsp mushroom soy sauce
- fresh parsley
Heat the oil in a large wokpan. Add the garlic and curry paste, and cook for a minute (don't let the garlic brown). Add the carrots and beets, and cook for a couple of minutes. Add the rest of the vegetables and the spices - but not the beans - and cook until most of the liquid has been absorbed and the vegetables are tender. Add the kidney beans during the last few minutes of cooking, just so that they will get hot, but not mushy.
I was out of fresh ginger and chili, but they would be a nice addition if you have them on hand. You could also add green beans and some bell pepper.
The wok pan will be quite full when you add the cabbage. Don't worry, even if there's no space to mix the vegetables: the volume will sink to about one third during the first couple of minutes of cooking.
I realize the dish may not look most appealing in my pictures, but it tasted very good with just the right amount of heat. You could also add some cooked brown rice to sneak a grain into this dish.
PS. I hope my posts are finally showing up again. It turned out that somehow, I'd been only saving them privately, instead of hitting publish. :(