Cook's has a great recipe for Sichuan Green Beans that's really quick and easy, perfect for a Sunday night. Unfortunately, this time around I did not check the ingredients list too carefully, and I didn't have fresh ginger, sesame oil, or scallions. I tried to make up for it with chili oil, ground ginger, and sesame seeds sprinkled on top. Not bad! The recipe uses ground pork, and says you can sub mushrooms for a vegetarian meal, but both times I've made it with both the pork and the mushrooms and I recommend it that way. I used oyster mushrooms, and we served it over brown rice. You can see the beets too--they didn't go, but were sooo good!
Sunday, April 20, 2008
Sichuan Green Beans
Cook's has a great recipe for Sichuan Green Beans that's really quick and easy, perfect for a Sunday night. Unfortunately, this time around I did not check the ingredients list too carefully, and I didn't have fresh ginger, sesame oil, or scallions. I tried to make up for it with chili oil, ground ginger, and sesame seeds sprinkled on top. Not bad! The recipe uses ground pork, and says you can sub mushrooms for a vegetarian meal, but both times I've made it with both the pork and the mushrooms and I recommend it that way. I used oyster mushrooms, and we served it over brown rice. You can see the beets too--they didn't go, but were sooo good!
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Megan, those beans look scrumptious!! wow! hey, i'm sure you know this, but if you keep a piece of ginger in the freezer you can grate it right off the frozen root and it works for lots of recipes. also, wanted to let you know that we did one of our usual chicken roasts yesterday, but this time instead of just stuffing the cavity with the usual suspects (thyme, garlic etc.) allen decided to use up a huge bunch of cilantro leftover from the weekend's salsa...and do you know...it is the most delicious freaking chicken I have EVER eaten. it has to be the cilantro - everything else was the same. wild eh? who knew?
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