We left off on Friday with my favorite lamb chops, a fine dinner with baked potato and green beans. Except…
The chops? Perfect. The potato? Lovely. The green beans? Aye, there’s the rub!
Well, in fact, the rub was part of the problem, a combination of garlic, ginger, and Shichimi Togarashi. That, and a finishing sauce of rice vinegar and soy put me well into the ‘Asian foods’ spectrum, and so not suitable as a side for a chop.
No matter. These are still wicked tasty green beans, and I will make them again. Just, ermmm, not with chops…
Rich is NOT a fan of mixing food genres.
•1 lb frozen haricots vert (small green beans)
•1 tsp powdered ginger
•1 tsp powdered garlic
•1 tsp Shichimi Togarashi
•2 tbsp canola oil
•1/4 cup water
•2 tbsp soy sauce
•1 tbsp rice vinegar
•2 tsp sugar
•1 tsp Aleppo pepper
Combine the soy sauce with the rice vinegar, sugar, and Aleppo pepper in a bowl and set aside.
Heat the water to boiling in a wok or stir-fry pan over medium high heat, then add the beans and simmer until bright green and still crisp-tender. Drain.
Heat the oil in the pan, then add the beans and the seasonings, tossing to coat and stirring constantly for two or three minutes.
Add the soy sauce mixture and continue cooking until the sauce is reduced and glazes the green beans.
Mixed genres aside, a fine batch o’ beans!
Next time, tho’ I think I may try using fresh garlic and ginger, and mebbe serve them with these short ribs.