Tag Archives: easy

Szechwan Green Beans

Hi all! Right now I am headed to Guadalajara with my boss–we’re off to visit one of the company’s big clients. Wish me luck, because last time we visited this guy we were strong-armed into going to a ‘party’ with the client and his friends, which landed us in the middle of a field with a mariachi band, about 20 very emotional men (those mariachi tunes really move them), and no working toilets or electricity. As darkness fell, the mosquitoes buzzed hungrily around us and we continued to be plied with beer after beer, my ‘needs’ drove me to an old toilet in the recesses of a crumbling structure that not only was un-operational but was also crawling with large spiders.

I’m hoping this visit is less . . . eventful.

Anyway, today I’m sharing an amazing recipe. It’s an America’s Test Kitchen wonder adapted from their cookbook ‘The Best International Recipe.’

With the best of intentions, I checked this book out of the library because I didn’t want to add another cookbook to my collection unless it was spectacular beyond belief. But after making 3 recipes so far with simply incredible results, I realized that it is spectacular beyond belief. So I’m ordering it on amazon. And you should, too. The writers are thorough, clear with their explanation, and their recipes never fail. Yes, I am proselytizing–but it’s from a very sincere spot in my heart. I’ll be sharing my adaptation of their Thai Chili Beef recipe tomorrow from the same cookbook, and if that doesn’t convince you, nothing will.

Anyway, this is an awesome weeknight recipe. Unlike some stir fries which require tons of chopping and a good 30 minutes of prep work, this is an extremely effortless little dish made entirely with ingredients available at a regular supermarket. It packs just the right amount of spiciness for my palate, and it’s also just the right amount of food for two hungry individuals.

Ingredients

(Serves 2)

For the sauce

2 TBS water
2 TBS light soy sauce
1 TBS Shaoxing wine or dry sherry
1 tsp sugar
1/2 tsp cornstarch
1/4 tsp white pepper
1/4 tsp red pepper flakes
1/4 tsp dry mustard

For the stir-fry

2 TBS vegetable oil
1 lb green beans, trimmed and cut in 2-inch lengths
1/3 lb ground turkey or pork
4 garlic cloves
1 TBS grated or minced ginger
3 green onions, sliced on the bias
1 tsp sesame oil

At first it may look like there are a lot of ingredients involved–and a lot of ingredients usually = a lot of effort.

However, most of this clutter is for a quick sauce, so mix all the sauce ingredients up in a bowl:

Don’t forget the dry mustard! I forgot to pose him with the family picture, and there were many hurt feelings all around.

I’m sorry Colonel Mustard! Please don’t murder me with a candlestick in the ballroom.

And voilà. With the sauce out of the way, the remaining ingredients no longer look like a threatening army.

Now wash the green beans and snap off the stems.

If you want to make this dish an even faster affair, just buy pre-trimmed and pre-washed green beans. I almost did . . . but then I didn’t.

Chop ’em into 2-inch lengths.

Heat the oil in a 12” cast iron or nonstick skillet over high heat until it just starts to smoke. Add the green beans . . .

. . . and cook them for 5-8 minutes, stirring frequently, until they are dark, shriveled and spotted in places.

In between stirrings, mince the garlic and grate the ginger.

Based on recommendations from you all, I have started freezing chunks of ginger. I take the pieces straight out of the freezer and grate them with my microplane. It’s so easy I almost cried.

You can also quickly slice the 3 green onions. Slice ’em on the diagonal for pretty pieces, like so:

By now the green beans should be quite shriveled and blackened.

Perfect! Remove the beans to a large plate for serving.

Don’t worry–they won’t have time to get cold. The rest of the stir fry takes almost exactly 3 minutes.

Next up: la carne. If you’re using ground pork, add it directly to the hot skillet on medium-high heat. If you’re using turkey like I did, add another 1 TBS of oil since it’s a less fatty meat. Plop in the pink mass:

Immediately start breaking up the clumps with a wooden spatula.

Stir fry that stuff for 2 minutes (until the meat is no longer pink) stirring almost constantly.

Add the ginger and garlic, and stir constantly for 30 seconds.

Quickly re-whisk the sauce with a fork (since the cornstarch falls to the bottom as it sits) and pour it in:

Whoops! There went a giant glop of cornstarch. Oh well. I’m just here to make you feel good about yourselves, after all.

Continue to stir and toss the sauce with the meat for another 30 seconds (if you stop, it will burn).

The sauce will thicken quickly. Remove the pan from the heat, and add the sesame oil and green onions.

Pour the meat mixture over the green beans onto the serving plate . . .

. . . grab a big ole serving spoon and some chopsticks . . .

. . . and serve the whole happy pile over white rice.

The house smelled incredible for the rest of the night.

Okay, the next morning there was still a lingering scent as well. It’s one of the byproducts of an apartment with zero ventilation.

The combination of these green beans with the sauce and the ground meat is pitch-perfect.

This is so good, guys. Do yourselves a favor and whip up a batch!

Click here for printer-friendly version: Szechwan Green Beans

Cilantro Lime White Bean Soup

I left a glowing review of this recipe on Tasty Kitchen–and for good reason.

What a perfect weeknight meal! It’s filling, quick and easy to make, super tasty, and healthy to boot (creamy without the cream). I served it with some goat cheese sprinkled on top, which was delicious. This recipe is awesome and everyone should make it immediately.

I was a little worried that since the texture of the soup is creamy it wouldn’t be interesting enough to have as a stand-alone dish. But I was wrong! I couldn’t get enough of this stuff, and continued to eat spoonfuls of it straight from the pot after finishing a bowl and a half of it for dinner. You can also serve it with some crostini, as the lovely author of the original recipe suggests.

Though great by itself, since the cilantro and lime flavors scream “Mexican!” to me, I couldn’t help envisioning that this would also be great alongside some tacos or enchiladas.

Ingredients

(Serves 5)

3 TBS olive oil
1 onion, chopped
6 cloves garlic, minced
3-15 oz cans cannellini beans, drained and rinsed
2 limes, zested and juiced
2 cups vegetable stock
1 bunch cilantro, chopped
Salt and pepper, to taste
Optional garnishes: cilantro, lime wedges, goat cheese, crostini

Here’s our humble assembly, which in under 30 minutes will be transformed into an addictive, filling soup.

Start out by chopping the onion and mincing the garlic.

Everything is going to be pureed at the end, so there’s no need for a pretty dice.

Heat the olive oil in a large pot or Dutch oven over medium high heat, add the onion and garlic and cook for 5 minutes, until softened.

While that’s cooking away, zest both the limes.

You’re probably tired of me extolling the virtues of my microplane zester, but bear with me one more time–it’s amazing. Zesting a lime on a regular box grater = danger untold. (i.e., the skin shaved off your knuckles as the citrusy acid burns the cut). With the microplane, zesting things is safer and easier. Just remember: Safety First, Safety Always. Thus endeth my small sermon.

Now, squeeze the living daylights out of those limes to extract every drop of juice.

Add the cannellini beans and lime zest to the pot . . .

. . . and cook for 2-3 more minutes, stirring occasionally.

You should have enough time at this juncture to give the cilantro a rough chop:

Set aside a little cilantro and maybe a wedge or two of lime to garnish the soup later.

And it’s back to the pot! Add the stock . . .

. . . the lime juice . . .

. . . and the cilantro.

Lovely!

Bring to a boil, then cover the pot and lower the heat.

Simmer for 5 minutes. During those 5 minutes, please haphazardly toss bowls, spoons and napkins on the table and call it a ‘tablescape’ as you shout “Dinner in ffffiiiiiiive!”

Using an immersion blender, blend the soup until creamy.

Now give the soup a taste . . .

. . . and season it with salt and pepper until it’s to your liking.

Serve hot!

Oh yes.

There are so many choices for garnishing this soup. Personally, I really loved the goat cheese.

You could also do crumbled crackers.

It’s just so dang good, people.

I can’t wait to personally devour the leftovers.*

*As this post was written over a week ago, the leftovers are long gone. So please don’t go looking in my fridge for them, because if you do, you will only find heartache and despair.

Click here for printer-friendly version: Cilantro Lime White Bean Soup