The Stanly News and Press (Albemarle, NC)

Features

June 1, 2013

Two spring recipes: Carrot and asparagus stir-fry, turnip and bok choy mash

Saturday, June 1, 2013 — Spicy Carrot and Asparagus Stir-Fry

              

3 to 4 servings

              

The surprise in this spur-of-the-moment stir-fry is the combination of back-of-the-palate heat from the crushed red pepper flakes and the cooling tingle of a generous amount of mint. Serve with brown rice. From cookbook author Mark Bittman.

               Ingredients

               1 pound asparagus (woody ends trimmed off)

               12 ounces carrots, scrubbed well

               2 tablespoons canola or peanut oil

               3 garlic cloves, chopped

               1 small onion, chopped

               1/2 teaspoon crushed red pepper flakes

               Water

               Sea salt

               1/2 cup finely chopped fresh mint leaves

              

Cut the top 2 inches from the asparagus spears and reserve; cut the rest of the spear crosswise into 1-inch pieces. Cut the carrots crosswise into 1/2-inch coins.

              

Heat the oil in a wok or large skillet over high heat. Add the carrots, garlic and onion; stir-fry until the carrots start to brown, 4 to 5 minutes.

              

Add the asparagus pieces, the crushed red pepper flakes (to taste) and a splash of water; stir fry until the asparagus is barely tender, 2 minutes. Add the reserved asparagus tips and a splash of water; stir-fry for a minute or two, until the tips are barely tender.

              

Season with salt to taste, then remove from the heat and stir in the mint. Serve hot.

               NUTRITION Per serving (based on 4): 130 calories, 4 g protein, 16 g carbohydrates, 7 g fat, 1 g saturated fat, 0 mg cholesterol, 130 mg sodium, 5 g dietary fiber, 7 g sugar

               ---

              

Turnip and Bok Choy Mash

              

4 to 6 side-dish servings    

Consider this a twist on an Irish colcannon: Turnips replace the potatoes; bok choy and turnip greens stand in for the cabbage or kale. Olive oil keeps the whole thing vegan. Adapted from an off-the-cuff recipe by Mark Bittman, author of "VB6: Eat Vegan Before 6:00 to Lose Weight and Restore Your Health . . . For Good," (Clarkson Potter, 2013).

Text Only
Features
  • dog-sunglasses.jpg Do animals have a sense of humor?

    Right now, in a high-security research lab at Northwestern University's Falk Center for Molecular Therapeutics, scientists are tickling rats. Their goal? To develop a pharmaceutical-grade happiness pill. But their efforts might also produce some of the best evidence yet that humor isn't something experienced exclusively by human beings.

    March 29, 2014 1 Photo

  • 20140317-AMX-DESIGN-FOOD178.jpg Fun and beautiful maps of the world made from signature regional foods

    Food stylist Caitlin Levin and photographer Henry Hargreaves have collaborated on a series of food-based country maps composed of signature national ingredients.

    March 19, 2014 3 Photos

  • AvengerExt.jpg Avenger an American value

    If you’re someone who appreciates the golden age of domestic sedans — those big, comfortable, heavy-feeling cars with a uniquely American sense of style — this one ought to pique your interest.

    March 7, 2014 2 Photos

  • Screen shot 2014-02-27 at 4.27.26 PM.png The glitz, the glamour and the movies: 3 apps for Oscar weekend

    With the Oscars approaching, this is a weekend for movies. Download these apps, then watch a few movies, create your own and settle in for the awards show.

    March 1, 2014 1 Photo

  • 20140218-AMX-DESIGN-HOTEL182.jpg The rise of the hotel bakery

    One of the key trends in hotel design in recent years has been a sharp focus on creating a hotel lobby that is a destination, not just a pass-through.

    February 18, 2014 1 Photo

  • How the U.S. government spends millions to get people to eat more pizza

    WASHINGTON - It all adds up to a lot of calories: On an average day, the report notes, pizza provides 6 percent of the total caloric intake for American children and 4 percent for American adults.

    February 18, 2014

  • Mazda3Int.jpg Redesigned Mazda3 among best new small cars

    Mazda must be dabbling in black magic.
    How else can you explain the fact that this relatively small Japanese company is doing what no one else in the car industry seems to have figured out? They’re building cars that get amazing gas mileage and are exhilarating to drive at the same time.

    February 18, 2014 1 Photo

  • SoulExt.jpg Soul is still stylin’

    Starting under $15,000, the Soul has always pegged its success on buyers who want a trendy, contemporary, eye-catching car without spending a ton of cash. And now that an all-new Soul is out for 2014, it shows that Kia is doubling down on this recipe of combining funky looks and an affordable price.

    February 17, 2014 2 Photos

  • 01.jpg US News names its 'Best Cars for the Money'

    WASHINGTON - U.S. News & World Report Wednesday announced its annual Best Cars for the Money list on its Best Cars website.

    February 13, 2014 1 Photo

  • You're doing it wrong: how to make better ramen

    NEW YORK — The finer points of instant ramen preparation may be up for debate, but the noodle cakes and flavor packets bequeathed to the world by Momofuku Ando are un-mess-up-able.

    February 10, 2014

House Ads
Hyperlocal Search
Premier Guide
Find a business

Walking Fingers
Maps, Menus, Store hours, Coupons, and more...
Premier Guide
Featured Comment
Twitter Updates
Seasonal Content
Poll

Will you participate in March Madness?

Yes I watch the games and complete a bracket.
Yes I complete a bracket.
No
     View Results