Luckily, I always keep a bottle of high quality tamari (gluten-free) soy sauce at home, so I had the chance to improvise a quick lunch with Asian flavors.
125g spaghetti noodles
1 medium red onion
approx. 300g cut green beans
1 slice of pork meat (shoulder)
1-2 tablespoons of sesame seeds
1-2 tablespoons of coconut oil
2-3 tablespoons of tamari soy sauce (gluten-free)
1 teaspoon of honey
1 tablespoon of balsamic vinegar
salt to taste
Before you get anxious about the sugar content of honey and balsamic vinegar, I recommend to consider the applied amounts: in this case, they are rather just spices, needed to add that special little something to the flavors. You need all five basic tastes in a meal to make it whole: sweet (balsamic vinegar, honey), savory (salt, soy sauce), sour (balsamic vinegar), bitter (soy sauce) and umami (soy sauce).
- Boil 1.5 liters of water with a teaspoon of salt. Add the spagetti and cook until done, but still firm – “al dente” – approx. 10 minutes.
- Cut the pork meat in thin (couple of millimeters thick) slices, cut the onion to stripes and the green beans into shorter cuts, if necessary.
- Heat 1 or 2 tablespoons of coconut oil in a large pan or wok. When really hot, toss the meat stripes, and fry them until golden brown while continuously stirring or tossing. Toss sesame seeds and onion stripes and continue until the seeds begin to pop and the onion turns golden. Now toss the green beans and fry for a couple of minutes, until they are done, but still firm.
- In the meantime, the pasta must be ready, so drain and rinse with cold water.
- Pour the honey and balsamic vinegar in the middle of the pan, give the vinegar half a minute to evaporate and the honey to turn to caramel.
- Gently stir the pan and add the noodles: mix gently, not to break them. Turn off the heat and season with soy sauce and salt to taste. Done, enjoy!
A simple dish like this can be made of any vegetables, just keep in mind their carb contents. With lots of veggies and nuts this would make a great vegan dish. I used some pork meat this time to surprise my husband: however, these tiny slices were actually not too much and really tasty.
This quick lunch contained (honey, balsamic vinegar included) approx. 58g CH/serving carbs.