Wok-fried radicchio with green beans and oranges

Did you know that we spend between 30-50% of our time wandering? That without realizing we get distracted and are absorbed in an internal flow of thought unrelated to external stimuli? We spend so much time like this that it has even been said that it is the default state of our brain.

It turns out that on the one hand this internal wandering is important for reasoning, planning and learning, and it is also related to finding more creative solutions to problems. On the other hand, this state of absence implies losing focus of attention and has an emotional cost. Because living with attention paid to the present is related to greater well-being. While the content of the internal ramblings correlates with problems that we have to solve. And it has been seen that even when we think of pleasant things we are less happy than when we think of what we are doing.

Personally, it bothers me to lose focus, and I like to stop for a moment and put all my attention in the present. But I also like to loosen my mind. To walk through remote places, to fly and live their adventures. Especially when my body is in motion. In the pool, for example, is where I invent the best recipes. How are you doing. That has it all.

It is a very colorful dish that unites all kinds of textures , as well as the divine trinity of sweet-acid-salty flavor . The radicchio also provides a bitter point, but with the other tastes it is very balanced. You can make it in 10-15 minutes - and use the beautiful Skeppshult wok that I fell in love with at first sight, or lack of it, in a pan. It is a perfect recipe for this -the best- time of the year: it is hot but not too hot, everything is green and the mosquitoes have not arrived. So enjoy the daylight hours and when you get back quickly prepare this easy, healthy and vegan recipe , but very tasty and successful.

Skeppshult cast iron wok

Ingredients

For the stir fry:

• 2 small radicchios
• 1 purple onion
• About 200 g (a good bunch) of green beans
• A few sage leaves (optional)
• 3 tablespoons olive oil
• 1 teaspoon soy sauce or tamari
• 1 teaspoon maple syrup (or honey)
• ½ teaspoon salt

At your service:

• 1 orange
• 1 handful of dried cranberries
• 1 handful of toasted pecans, almonds, hazelnuts, or walnuts
• Arugula or lamb's lettuce (or spinach or mezclum)
• 1 avocado
• 6-8 kalamata olives (or other black olives, optional)
• 1 teaspoon balsamic vinegar
• 1 tablespoon olive oil
• 1 teaspoon maple syrup
• Salt and pepper to taste
• Optionally: goat cheese

Elaboration

1. Prepare the ingredients: cut the radicchio and onion into wedges (leaving a part of the stem so that the leaves stay together).
2. Cut the ends of the beans and then cut them in 3.
3. Heat the wok (can also be done in a skillet , ideally cast iron or steel) over high heat.
4. Add the olive oil, sage leaves, syrup and soy/tamari sauce.
5. Then add the onion, followed by the beans and the radicchio.
6. Sauté about 4-6 minutes on high heat, until the ingredients are toasted and softened a little.
7. Divide into two plates and mix with the rest of the ingredients.

Skeppshult cast iron wok

Note: Quinoa can also be added at the end to make the dish even more substantial.