Coleslaw mix (shredded cabbage and carrots), one of our favorite simple suppers convenience foods, is available in the produce section of most supermarkets.

　　

Ingredients

serves 4

　　1/2 pound green beans

　　2 tomatoes

　　8 ounces coleslaw mix (see page 293) or 4 cups finely shredded cabbage

　　1 tablespoon grated peeled ginger root

　　1 1/2 teaspoons sugar

　　1/2 teaspoon Chinese chili paste

　　2 tablespoons soy sauce

　　1 tablespoon cider vinegar or white vinegar

　　1 teaspoon cornstarch

　　1 tablespoon vegetable oil

　　

Step 1

Have everything prepared and close at hand before you begin to stir-fry. Trim the green beans and cut them in half (about 2 cups). Cut the tomatoes into chunks (about 2 cups). If you don’t have coleslaw mix, finely shred cabbage. In a small bowl, combine the ginger, sugar, chili paste, soy sauce, and vinegar, and then stir in the cornstarch and 1 tablespoon of water.

　　

Step 2

Heat the oil in a wok or large skillet. Add the green beans and stir-fry on high heat for a couple of minutes. Add the cabbage and continue to stir-fry for 2 or 3 minutes. Add the tomatoes and stir-fry until they soften, 2 to 3 minutes. Add the soy sauce-cornstarch mixture and stir-fry for a minute or two, until the sauce thickens and coats the vegetables.

　　

Serving & menu ideas

Step 3

Serve on soba noodles, udon noodles, or rice, and top with Easy Baked Tofu (page 64) or seasoned tofu, or toasted cashews or almonds. How about Lemon Coconut Tapioca Pudding (page 276) or Mango Coconut Sorbet (page 271) for dessert?

　　From Moosewood Restaurant Simple Suppers: Fresh Ideas for the Weeknight Table. Copyright © 2017 by Moosewood Collective. Published by Clarkson Potter, an imprint of Penguin Random House, LLC. Buy the full book from ThriftBooks or Amazon.