Curried Plum and Green Bean Stir-Fry |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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What a plum deal: Certain molecules in purple produce may help fend off Parkinson's disease by preventing the production of disease-causing toxins. Ingredients:
1 cup long-grain brown rice |
3/4 teaspoon salt (preferably kosher), divided |
1 tablespoon vegetable oil |
4 scallions, white and green parts separated and sliced |
1 small hot red chile (like cayenne), chopped |
1 tablespoon chopped ginger |
1 tablespoon curry powder |
1/4 teaspoon freshly ground black pepper |
4 cups trimmed, halved green beans |
3 plums, pitted and cut into small wedges |
1/2 red bell pepper, sliced |
1/2 cup reduced-fat coconut milk |
1/2 cup unsalted, roasted cashews |
Directions:
1. In a small saucepan, bring rice, 1/4 teaspoon salt and 1 1/4 cups water to a boil. Reduce heat to low; cover; simmer until rice is tender and absorbs the water, 30 to 35 minutes. Turn off heat; leave covered. In a large skillet, heat oil over medium-high heat. Cook scallion whites, chile, ginger, curry, black pepper and remaining 1/2 teaspoon salt, stirring, 2 minutes. Add 1/2 cup water and green beans; cook, stirring, until beans turn bright green, about 2 minutes. Add plums, bell pepper and coconut milk; cook and stir until colors are bright and sauce is thick, 3 to 5 minutes. Stir in cashews. Divide plum–green bean mixture among 4 plates. Serve with rice; sprinkle with scallion greens before serving.
2. Per serving: 394 calories, 15 grams fat, 4 grams saturated, 60 grams carbohydrates, 7 grams fiber, 1 grams protein Nutritional analysis provided by Self
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