One of my intentions every year is  to implement one to two meatless meals into our daily rotation. Not only is eating vegetarian food more sustainable for the environment, it’s a great way to reset your digestive system.

Like many people, I was afraid that I wouldn’t feel full or satisfied with plant-based foods only but I realized that the key is having a handful of incredibly delicious meals on hand that you love. This is one of those.

Adeena Sussman is an author, chef, and food consultant in Tel Aviv who quarantined with Chrissy Teigen during the height of Covid to help write a cookbook. One of the dishes they spotlighted behind the scenes is a rendition of this dish. It’s an easy ‘kitchen sink’ meal to make after a long day when you feel less than inspired to cook.

This is my take on it and Nick and I do eat some version of this every week now. 

Looking for more protein? Don’t like eggs? Simply eat the greens by itself or whip up some of my famous Everyday Crispy Tofu and threw them on top to complete the meal.

Oh! And lucky me, the theme for my birthday this year was chili oil! I am now the proud owner and soon-to-be-connoisseur of a drawer full crispy chili oils. My brother got me Fly By Jing which has a slew of incredible combinations, a few I have not yet tried but as mentioned – was graciously gifted – so I will report back. Another friend gifted Chingonas Salsa Macha chili oil… which I will say is my current obsession. The crunch is next level! Nick’s favorite is Momofuku’s chili oil. 

So if you have a favorite please share. I would love to hear what more I need in my collection. 

INGREDIENTS

2 tbsp. Vegetable Oil

10 cloves Garlic

4 cups Green Beans

5-6 cups Assorted Greens (Kale, Cabbage, Spinach, Bok Choy, etc.)

½ cup Chicken or Vegetable Broth

¼ cup Tamari Soy Sauce

2 tbsp. Rice Vinegar or Mirin

1 tbsp. Fish Sauce

1 tsp. Chili Oil

Optional toppings: Poached Egg, Crispy Tofu, Pea Shoots and/or Sprouts

Serving Size: 4

INSTRUCTIONS

• In a large wok, heat oil over high heat.
• Thinly slice garlic and add to the hot oil.
• Cook for 1-2 minutes until starting to brown (be careful not to burn).
• Trim green beans and roughly chop the assorted greens.
• One cupful at a time, add to the wok with a dash of broth.
• Cook for a few minutes until it softens, begins to wilt and char.
• Continue with the vegetables and broth until all the vegetables are steamed into the wok.
• Remove from heat and toss with soy sauce, rice vinegar, fish sauce, and chili oil.
• Meanwhile, poach an egg or bake tofu for topping.
• Plate altogether and enjoy!