I mentioned that I got a kung pao pepper and some mustard spinach from my friend last night. Well, I ran home for lunch and whipped this up. Absolutely delicious! I had to share, and it is really simple to make. You could use regular spinach or mustard greens in place of the mustard spinach. Sorry about my sad looking plastic bowl. I really need a decent non-plastic set of dishes to take my lunch with me, but I cannot decide on bento boxes or glass. Plus, they are all really expensive!
Kung Pao Veggies with Cashews
Ingredients:
- 1 tsp. Virgin Coconut Oil
- 1 Large Garlic Clove, Minced or pressed
- 1 Kung Pao Pepper, or other hot pepper, sliced
- 1/2 lb. Green Beans
- 1 Large Bunch Mustard Spinach, cleaned & chopped
- Tamari
- Handful of Raw Cashews
Method:
- Heat up a heavy bottomed pan or wok over medium. Add oil. Sautée the garlic and pepper until aromatic, stirring constantly.
- Toss in the green beans and stir to coat. Sautée for about 30 seconds.
- Add in the chopped spinach and drizzle some tamari over top, cover and cook until spinach is wilted.
- Remove the lid and stir. Serve with raw cashews.
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