I am posting a few interesting recipes today because I don’t have the time to wax and wane poetically for you. I think you’ll enjoy these dishes.
SZECHUAN GREEN BEANS
1½ lbs. green beans
1 jar hoisin sauce
1 large yellow onion
1. Top and tail the beans. Place in a colander.
2. Peel and slice the onion very thinly.
3. In a large stock pot heat 2-3 tablespoons of sesame oil over medium high heat. Add the onion and stir constantly until onion begins to blacken, about 2 to 3 minutes.
4. Rinse beans under cold water, allowing water to cling to beans.
5. Add beans to pot and cover immediately with lid. Reduce heat to medium. Cook for 10 minutes, then stir beans, then cook another 5 minutes.
6. Add hoisin sauce (at least 6 oz.) and stir beans thoroughly. Cover again and let cook another 5 minutes, stirring occasionally so the beans don’t stick to the pot.
7. Remove lid and add about 5 tablespoons of sesame seeds. Stir thoroughly. Remove from heat.
Notes: Beans may be served hot or at room temperature. Sprinkle with additional sesame seeds after plating.
WARM SUMMER VEGETABLE SALAD
8 ears corn
1 large bunch asparagus
1 to 2 lbs. baby Yukon gold potatoes
1 lb. plum tomatoes
1 bunch fresh thyme
extra virgin olive oil
1. With a sharp knife scrape the corn off the cob into a bowl. Add the corn to a non-stick skillet over medium heat and cook for about 5 minutes, stirring frequently to avoid burning. Place cooked corn in a large bowl.
2. Cook potatoes in boiling water until done. Cut into small chunks. Add to corn.
3. Cut off tough bottoms of asparagus. Cut asparagus into 1 inch pieces. Cook in salted boiling water for 7-8 minutes. Add to corn and potatoes.
4. Cut plum tomatoes into quarters. Add to other vegetables.
5. Add one bunch of fresh thyme leaves, chopped.
6. Add enough extra virgin olive oil to moisten vegetables.
7. Add salt and pepper to taste. Do not refrigerate. Serve warm or at room temperature.
Notes: You may substitute baby red bliss potatoes for the Yukon gold potatoes. You may also substitute standard size Yukon gold or red potatoes. Remember to cut the potatoes after they are cooked.