One upside of the pandemic for me has been learning to better manage grocery shopping and varying our meals without having to run to the store all the time. A couple of trips to the grocery store got my pantry restocked with our favorite condiments, salsas, legumes and everything else we enjoy eating. And yes, there’s even some ice cream in the freezer! Now I can go for about 6 weeks in between shopping and we still always eat fresh veggies and fruit.
I rarely made a list to go shopping before, but make a detailed list and organize it by departments now. It helps me to not forget what I need and gets me in and out of the store faster. I really try to avoid going to the store as much as I can and by being more organized and using the same types of ingredients for different cuisines it helps prevent letting anything go to waste. Plus you save money by staying out of the store.
Early in the spring I also planted a small vegetable garden with lettuce, kale, green beans, tomatoes, peppers, squash, chili peppers and lots of herbs. And there were of course our new gardeners who not only liked dandelions, but also lettuce and kale. 😉
I didn’t mind, as I always plant a little extra to share.
I really, really love these stir-fried curried green beans!
It’s not only quick and easy to make, but so tasty that I could eat it until I turn silly!
This recipe comes from a tiny Thai cookbook I’ve had for probably at least 10 years. It’s called Buddha’s Table by Chat Mingkwan and features only vegetarian/vegan recipes.
Anyway, if you like Thai food give this dish a try.
The only other advise I can give is that you make enough to have some leftovers for the next day, which in our house are now called Take-in.
Pad Prik King
Put on some rice before you start gathering the ingredients for the stir-fry!
- several fresh kaffir lime leaves if available
- 1 tablespoon vegetable oil
- 3 to 4 tablespoons Thai red curry paste (Use less for a milder dish)
- about 14 oz. of extra firm tofu, pressed dry and cut into bite-size pieces
- 4 to 5 cups of green beans, cut into smallish pieces
- 1 large red or orange bell pepper, sliced
- 1 cup vegetable broth
- 2 tablespoons sugar
- 2 tablespoons soy sauce
- 1 tablespoon vegetable bouillon base or a bouillon cube
- fresh Thai or regular basil for garnish
Heat a wok or heavy deep pan over medium high heat.
Add a splash of vegetable oil when the pan’s hot.
Next, add the curry paste and stir-fry until it’s fragrant and sizzling.
Add the tofu and the sliced or torn lime leaves.
Stir until the tofu is coated with the curry past and cook until it gets a little crispy.
Keep an eye on the heat and adjust it as needed.
Now add the green beans and cook until the beans start to get tender.
While the beans cook, mix the broth, sugar, soy sauce and bouillon base or cube.
Add the sliced bell pepper to the wok and mix everything gently.
Up the heat a little and pour the vegetable broth mixture over the beans and tofu.
Cook and keep stirring for a few minutes until the green beans are tender.
Taste and adjust the seasoning.
Serve with rice and enjoy!
This makes for great leftovers!