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.
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
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).