Cold winter weather calls for hearty food, but it doesn’t have to be heavy sauces, meats, and cheese (at least not all the time). This Green Monster stir-fry is rich and delicious yet still healthy and packed with seasonal vegetables, like Brussels sprouts and leeks. Baby spinach, edamame, and green peas bring even more green to the table, while chewy, nutty farro stands in for the usual rice, and a fresh lemongrass-pistachio pesto brightens everything up. Feel free to add or substitute whatever green vegetables are in season and look best. And although you’ll only need half of the lemongrass pesto for this recipe, it’s delicious with lots of other things and stores really well in the freezer, so you may as well make the whole batch. While the stir-fry is great warm out of the wok, you can eat any leftovers cold, like a pasta salad, for lunch the next day.
To make the Green Monster stir fry:
THE GREEN MONSTER excerpted from MYERS+CHANG AT HOME © 2017 by Joanne Chang & Karen Akunowicz. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. Image courtesy of Kristen Teig.
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