Martin Yan-inspired long bean stir-fry

It's that time of year again-- Vegan Month of Food! The timing couldn't be better. We're finally falling into a bit more of a routine now that I've been back to work for two months, the baby is five months old, and he's settled into daycare. It's also the best time of year for cooking, when it gets cooler out so the oven can stay on for longer, and produce is at its peak in the Pacific northwest. While I don't have a plan for the MoFo, the name of the game (where the game == dinner) is now fast and easy.

On Sunday I went to Lents International Farmers' Market for the first time, which was tiny and charming. As a bonus, the mayor of Portland, Sam Adams, was there and announced that the market would move to Friday nights starting June 15-- with a beer garden! The market specializes in unusual veggies that you normally wouldn't find in an American supermarket, and the first thing that caught my eye were gorgeous bunches of Chinese long beans.

My first thought, of course, was a Chinese dish-- from my trusty Martin Yan Quick & Easy. I found several recipes with long beans, notably "Long bean & tofu stir-fry" and "Fish & long bean stir-fry. I used the simple sauce from the former, and faux fish as a nod to the latter. The sauce consisted of veg broth, fish sauce (I used gluten-free tamari), chili garlic sauce (I was out, so I used sriracha and pressed garlic) and sugar. It was a bit mild in flavor for me, but I enjoyed trying more traditional methodology.