Spicy Green Beans:
This recipe was adapted from my 'Homestyle Vegetarian' cookbook.
- 1 Tbsp sesame oil
- 1 long red chili, seeded and finely chopped (I only had a jalapeno so I used that and added red bell pepper slices for color)
- 1/4-1/2 inch of fresh ginger, peeled and grated
- 2 garlic cloves, crushed and chopped
- 14 oz of green beans, ends trimmed and cut into short pieces
- 1/2 c hoisin sauce
- 1 Tbsp soft brown sugar
- 2 Tbsp mirin
*The recipe also suggested 9 oz of roughly chopped tamari roasted almonds (available at most health food stores), which would be fantastic but I didn't have any. Stir in after removing the beans from the heat.
|The extra cooking wilts the green beans and makes them less "pretty." Another way to soften green beans is by boiling them for a few minutes before plunging them into an ice bath to preserve their beautiful color.|
|Wilted spinach topped with grilled salmon, sauteed bell peppers and jalapenos plus a drizzle of homemade sauce for extra flavor.|