Bill's Pine nut and Corn Stir Fry

Pine nut and Corn Stir Fry

Ingredients:

8 oz pine nuts (or more if you can afford them)

8 oz frozen or canned corn

8 oz canned or fresh peas (we use Trader Joes’ fresh “English peas”)

15 oz can of black beans, drained and washed

8 oz can of diced tomatoes with chilis (or without if you’re not into heat)

1 sweet red pepper, cleaned, thinly sliced, and cut in 4” pieces

1 – 1x3” piece of fresh ginger root, pared and minced

4 large cloves of garlic, peeled and thinly sliced

1 large Vidalia onion, thinly sliced in rings

3 stalks of celery, thinly sliced length-wise and cut in 4” lengths

1 lemon.  Cut off ends, quarter length-wise, remove seeds, thinly slice with rind on    (easier if you hold two lengths together)

1 small yellow squash, cut off the ends, quarter length-wise and slice thinly.    (again easier if you hold two lengths together)

Salt & pepper to taste

Directions:

1.     Heat a Dutch oven or large frying pan on a stove and coat the bottom with olive oil.  Set heat to medium. 

 

2.     Coat the bottom of a second smaller pan with 4 tbsp. Sesame oil and also set to medium.

 

3.     When the larger pan reaches medium heat add the onions, celery, and garlic and sauté them until they are clear.

 

4.     When the smaller pan reaches medium heat sauté the pine nuts , stirring frequently with a spatula until they begin to brown.  Remove the pan immediately as the pine nuts burn easily.

 

5.     Add the peppers, lemon slices and squash to the first pan.  Cook on low-medium for about 10 minutes.

 

6.     Finally add the corn, beans, peas, and pine nuts to the large pan. 

 

 7.   Cover pan and cook on low heat for an additional 15-20 minutes or until vegetables are tender.

 8.  Serve over rice, quinoa or your favorite grain.