This simple and delicate dish combines many spring flavors and uses vegetables from our CSA and rosemary from our garden.
6 cloves garlic, thinly sliced
1 tbsp grated ginger
1 tbsp safflower oil
3 green onion stalks, thinly sliced
1 pound green beans, with the ends trimmed
3 summer squashes, cut into 1/2 inch cubes
2 cups chickpeas, cooked
3 twigs rosemary
1 tsp thyme
1 tsp lemony pepper
2/3 cup white wine
Heat up safflower oil in a wok. Add garlic, ginger, and green onions, and simmer a bit. Then, add green beans, squashes, and chick peas, and stir fry for a few minutes. add herbs and wine, cover wok, and cook for 10-15 mins, or until wine is absorbed and beans are cooked but perky.