Among other things, my mom instilled in me a deep love of Sichuan green beans. That sweet, spicy, sticky glaze sends me over the moon. I am sorry to be the one to tell you this (if you didn’t already know), but most restaurant versions are deep fried. That doesn’t entirely cross it off my list, but I do sort of stop counting it as a “veggie” if it’s primary method of cooking is submersion in hot oil. Call me crazy.
Anywho, I found this recipe on Cooks for stir-fried Sichuan green beans and figured I’d give it a go. I edited it a bit, mostly to eliminate some ground pork. Not that pork wouldn’t be good, but I want a veggie dish. Plus, cutting out the pork, but keeping the sauce the same means that the beans are extra saucy and I like that. Boom
Here they are with an Asian cucumber salad and some of those frozen shrimp potstickers I chefed up awhile back:
- 2 T soy sauce
- 1 T dry sherry (or vermouth, in a pinch)
- 1 t sugar
- ½ t cornstarch
- ¼ t white pepper
- ¼ t red pepper
- ¼ t dry mustard
- 2 T water
- 2 T veggie oil
- 1 lb green beans, ends trimmed and cut into 2-inch pieces
- 3 cloves garlic, minced
- 1 T fresh ginger, minced
- 3 scallions, white and green thinly sliced
- 1 t toasted sesame oil
- Stir together soy sauce, sherry, sugar, cornstarch, white pepper, pepper flakes, mustard, and water until sugar dissolves; set aside.
- Heat oil in large nonstick skillet over high heat until very hot (just smoking). Add beans and cook, stirring frequently, until crisp-tender and skins are shriveled and blackened in spots, 5 to 8 minutes. If beans darken too quickly, reduce heat to medium-high.
- Reduce heat to medium-high and add garlic and ginger. Cook, stirring constantly, until fragrant (~20 seconds). Stir sauce to recombine and add to pan. Toss and cook until sauce is thickened, 5 to 10 seconds.
- Remove pan from heat and stir in scallions and sesame oil. Serve immediately and ENJOY!
I was so pleased with the ginger and leek fried rice I made earlier this year, that I thought I’d try a variation for breakfast. I’m always trying to find ways to bring veggies into breakfast, but I get sick of omelets. I had some leftover white rice and tons of different veggies, so I thought I’d give it a shot. This is a very loose recipe, so just play with it.
1/2 Cup red bell pepper, diced
1/2 Cup carrots, diced
1 Cup spinach, cut into strips or chopped
1 small onion, diced
2 toes garlic, pressed through
1 inch ginger, grated
1 T soy
1 T hoisin sauce
2 t chili sauce
1 t sesame oil
2 Cups leftover white rice
1 T roasted peanut oil (or whatever…that stuff just tastes GOOD)
- Heat 1/2 T peanut oil in large non-stick skillet over medium heat until hot. Add onions, carrots and peppers, and saute until fork tender (soft, but not 100% done).
- Make a small well in the center of the pan and add the garlic and ginger. Cook until fragrant (~30 seconds) and then stir into veggie mixture. Add the spinach and stir to combine. Allow the spinach to wilt a bit (1-2 min) and then set aside mixture in a small bowl. No need to wipe out the skillet.
- Add remaining peanut oil to empty pan and heat over medium-high heat until hot. Add rice and distribute in an even layer. Cook without turning for ~1-2 minutes. This will allow some of the rice to crisp up a bit. YUM. Pour in the soy, hoisin, chili and sauces, as well as the sesame oil. Stir to distribute and allow to heat through (1-2 min more).
- Add the veggie mixture and stir to combine. Adjust seasoning (salt, pepper, maybe a bit more soy or some rice wine vinegar for tartness). Serve into 4 bowls.
- With the heat still on medium high, crack 4 eggs into the skillet. If your pan isn’t big enough, you may need to work in batches of two. Once the outside is set, cover with a lid to allow the yolk to set some without flipping. Cook eggs sunny side up. When cooked, place an egg on the rice, dot with Schriracha sauce (if you like delicious hotness) and serve.
Adapted from Cooks Illustrated
1 Cup lentils (I like green), picked over and rinsed
1 Teaspoon salt
2 Tablespoons EVOO
1 Teaspoon ground coriander
3/4 Teaspoon ground cumin
1/2 Teaspoon dry mustard
1/2 Teaspoons red pepper flakes (cut this back if you don’t dig spicy)
2 toes garlic, minced or pressed through
2 teaspoons minced ginger (about 1 inch)
- 1. Bring lentils, 6 cups water, and salt to boil in medium saucepan; boil for 5 minutes. Reduce heat; simmer until lentils are tender but still hold their shape, 20 to 25 minutes. Drain, reserving 1 cup cooking liquid.
- 2. Meanwhile, heat oil in large skillet over medium heat. Add next spices; sauté to develop flavors, about 1 minute. Add garlic and ginger; sauté until softened and fragrant, about 2 minutes. Add lentils and reserved cooking liquid. Simmer to blend flavors, about 5 minutes.
I’ve revised this recipe a few times since I first made it and think I have it pretty nailed down. This is absolutely one of the best dishes I make. Seriously Sick Delicious.
- 1 Acorn squash
- 2 Tablespoons butter
- 1 teaspoon sweet curry powder
- 1/4 teaspoon turmeric
- 1/8 – 1/4 teaspoon cayenne
- 1-2 teaspoon dark brown sugar (will vary depending on how sweet your squash is)
- 1/2 cup half & half
- Salt & white pepper to taste
- Split squash and remove seeds & fiber. Set aside the junk. Cut each half into ~4 even pieces. It’s easiest to do wedges.
- Heat butter in pot with a steamer basket (you’ll use the basket later) until foaming subsides. Add fiber/seeds and cook for 4-5 minutes until lightly browned. Cover with 1-2 cups water (enough to cover seeds and provide steam, but not so much that it touches the bottom of the steamer basket).
- Place steamer basket over simmering squash broth and nestle cut pieces in. Simmer until tender- about 20 minutes.
- Turn off heat and set aside squash pieces. Strain broth into measuring cup, pressing on solids. Once cool enough to handle, remove rind from squash and place 1/2 to 1/3 of squash in a blender with a similar portion of squash stock. Puree until smooth and add to no clean pot. Repeat until all batches are pureed and smooth. NOTE: There is no need to use all of the stock. You still have 1/2 & 1/2 to add, so you’re looking for a nice, thick creamy soup. You can always add in more squash broth later, but you can never take it out.
- Bring soup back to low simmer and add seasonings and sugar. Let simmer on low for about 5 minutes. NOTE: Your seasonings bloom in the heat, so will taste stronger after they have warmed up thoroughly. Make sure you give the soup a few minutes to warm up with the seasonings before adjusting.
- Add 1/2 and 1/2 and season to taste with salt & white pepper. Serve plain, with fried shallots or a dollop of greek yogurt mixed with lime and cilantro.
I would like to note that I almost threw the whole mess away after pureeing/ before adding the seasoning, it was that gross. A few dashes later and Sick Delicious. Don’t give up. I’ll get more specific with the measurements next time.
This is one of my all-time favorite staples. It’s fast, easy, delicious and adaptable. I love it as a side (cut the cucumbers fatter and add red onion), as a slaw (cut the cucumbers into matchsticks), as a little accompaniment, and as a topping for sandwiches
- 1 English/hothouse/seedless cucumber (I wish they would just pick one name and stick with it)
- 4 Tablespoons rice wine vinegar
- Salt and pepper to taste
Those are the only essential ingredients. Now, here’s where the creativity begins. Peel or don’t peel the cucumber. Slice it thick or thin. Mix 1/4 t cayenne and 1/2 t sugar into the vinegar for a spicier “pickle.” Add thinly or thickly sliced onion. Who cares? Have fun. Just prep your cucumber, add the ingredients, mix it up and set it aside for about 30 minutes minimum. It keeps beautifully, although you may need to strain a bit of the liquid off (cucumbers release water when combined with salt). One of my hubby’s favorites.
I don’t know what it is about this dish that drove me bananas. I LOVED it, but don’t think my hubby felt the same. I just loved the strong leek flavor, the gooy yolk, the little crunchy bits of rice, ginger and garlic. Heaven.
This recipe is an adaptation of an adaptation of a Jean-Georges Vongerichten recipe. Kudos to all that came before me and kudos to you for trying it!
1/4 Cup peanut oil
2 Tablespoons minced garlic
2 Tablespoons minced ginger
2 Cups thinly sliced leeks, white and light green parts only, rinsed and dried
4 Cups day-old cooked rice. Jasmine is best, but great with brown.
4 Large eggs
2 Teaspoons sesame oil
4 Teaspoons soy sauce
- In a large skillet, heat 1/4 cup oil over medium heat. Add garlic and ginger and cook, stirring occasionally, until crisp and brown. With a slotted spoon, transfer to paper towels and salt lightly.
- Reduce heat under skillet to medium-low and leeks and a pinch of salt. Cook about 10 minutes, stirring occasionally, until very tender but not browned.
- Raise heat to medium and add rice. Cook, stirring well, until heated through. If you like crispy bits, cook at medium-high and stir less frequently. Season to taste with salt and pepper. Be generous with the pepper
- In a nonstick skillet (it just makes it easier) fry eggs in remaining oil, sunny-side-up, until edges are set but yolk is still runny.
- Divide rice among four dishes. I scooped mine into a small bowl and inverted it onto a plate (made a little dome), but it would also be good in a bowl.
- Top each with an egg and drizzle with 1/2 teaspoon sesame oil and 1 teaspoon soy sauce. Sprinkle crisped garlic and ginger and serve.