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Ginger is also a fantastic ingredient to cook with and my newest cooking/recipe plan is to see what's on hand, maybe recreate a favorite recipe (a la egg foo young from my last post), or go through the bizillions of recipes I've cut out of magazines, or downloaded, or picked up somewhere and thought "I want to make this" and then make it. Today's recipe actually fits every criteria - it's another Chinese restaurant favorite, I had an easy recipe that I downloaded 2 years ago, and of course I had fresh ginger. http://www.melissas.com/Products/Products/Ginger-Root.aspx
Did I mention I also happened to have a large bag of fresh green beans and another one of my favorite Chinese restaurant dishes is the Szechuan Green Beans? The recipe I had called for Chinese long beans http://www.melissas.com/Products/Products/Chinese-Long-Bean.aspx but traditional green beans make a fine substitution. You do have to stir-fry for quite a while but it's worth it. Not only does it taste as good as the restaurant version, but I can say I actually made a recipe that I'd been saving. What a good concept.
1 lb. fresh green beans or Chinese long beans
2 Tbsp. garlic, minced
2 Tbsp. ginger, diced
3 green onions, chopped
1 Tbsp. chili paste
1 Tbsp. lite soy sauce
1 tsp. brown sugar
2 Tbsp. vegetable or peanut oil
1. Wash the beans, trim the ends, cut into 2-3" pieces.
2. In a wok or large saute pan heat 1/2 the oil until medium hot then add the beans and sprinkle with sea salt.
3. Stir fry the beans about 8-10 minutes until they soften and get slightly brown, then remove from the pan.
4. Add the remaining oil to the pan, turn up to high heat, and add the ginger, garlic, and green onions.
5. Stir fry a few seconds then add the chili paste and continue to stir a few seconds more.
6. Wow, that smells good, doesn't it?
7. Now add the beans back into the pan, plus the soy sauce and brown sugar, and toss to combine.
8. Good, you're done!
9. Delicious hot, but very tasty cold too, with or without chop sticks.