Recipe: Ginger & Lemongress stir-fry with Amaranth

To go with the Oscars, Bryan and I whipped up a tasty and somewhat experimental stir-fry of green beans, tofu, fresh ginger, lemongrass and Meyer lemons.  I’ve never cooked with fresh lemongrass before so it was fun to try.

We were going to serve it up with quinoa but after a very frustrating trip to Whole Foods where a woman was actually sticking her hands in the quinoa bin, we decided to try something different - Amaranth.  Amaranth is another great whole grain to try - its a cross between cous-cous and quinoa in terms of consistency and has a nutty flavor.  It is really high in fiber and protein (7 grams of each in a serving) and is easy to make.

Here’s the recipe - enjoy!

Ingredients:

Green beans (a handful)

Tofu

Ginger root

Lemongrass (half of the stalk)

1/2 red onion

2 cloves of garlic

1 Meyer Lemon

1 tsp olive oil

Salt & pepper to taste

One cup of Amaranth

1/2 cup vegetable broth

For the stir-fry:

Heat olive oil in a medium pan with one half of the squeezed Meyer lemon.  Add garlic and onions and let brown.  Once brown, add ginger root (sliced), lemongrass (sliced into small pieces) and cook for another 2-3 minutes.  Add the green beans and tofu and squeeze the rest of the lemon.  Add salt & pepper to taste.

For the Amaranth:

Put one cup of amaranth and one and a half cups water and half cup veggie broth in pot and bring to a boil.  Once boiling, lower heat and allow to simmer for 20-25 minutes.  Stir and let cool.

Tagged as: all-natural, amaranth, cook, cooking, dinner, experiment, fiber, fresh, Garlic, ginger, health, healthy food, lemongrass, Meyer lemon, natural, nutrition, olive oil, Oscar food, Oscars, protein, quinoa, recipe, tofu, vegan, vegetables, vegetarian, vegetarian recipes, Whole Foods, whole grains