Sunday, October 02, 2005
Chinese Green Beans with Seven-Spice Chili Pepper
Isn't it funny how there are certain vegetables that freak you out when you are a kid? And then as you become older, they start to grow on you (not literally). Well, I have grown to love Chinese green beans in my adulthood.
I'm back home in Texas right now visiting my parents so I'm hoping to get my parents to explain how to make some of my favorite childhood dishes. Keep an eye out over the next few weeks to see whether or not I'll be successfuly in convincing them to divulge their culinary secrets.
Here's a recipe for Chinese green beans that you might grow to like as well. It features Japanese shichimi-togarashi (if you are thinking "What the ?@!# is that?," then you can find out more at http://www.kikkoman.com/cookbook/glossary/list/gs43.html). In a nutshell, it's a Japanese spice blend that gives the dish a nice kick.
CHINESE GREEN BEANS WITH SEVEN-SPICE CHILI PEPPER
1 bunch of Chinese green beens, rinsed and with ends trimmed
2 tablespoons olive oil
2 cloves garlic, minced
2 tablespoons soy sauce
1 tablespoon oyster sauce
1/2 teaspoon to 1 teaspoon shichimi-togarashi (depending on you spicy food tolerance)
1) Cut green beans into 1 1/2 inch long pieces. Set aside.
2) Heat 2 tablespoons olive oil in medium pan on medium high heat.
3) Add minced garlic and stir fry for about 30 seconds. Do not allow garlic to get too brown.
4) Add the Chinese green beans. Stir fry for about 5 minutes.
5) Stir in the soy sauce and oyster sauce. Continue to stir fry for another 5 minutes.
6) Remove the green bean mixture to a serving plate. Sprinkle the shichimi-togarashi over the green beans.
Serves 4 to 6 as a side dish.
Ed's 1st Note: I like my Chinese green beans on the crunchy side. If you prefer your veggies on the tender side (like Dean does), then you can also cook them a few minutes longer in step 5.