Madame is . just back from Europe and decided to have a creative time at the supermarket. Masses of green beans, red peppers, ginger showed up. So what to do?
Looking in the fridge, I found some pepitas, shallots, sesame oil, soy sauce. And then there was sherry in the wine cellar. So it was off the stove.
Madame pronounced it, "We can serve this to people", so I guess it turned out OK.
Looking in the fridge, I found some pepitas, shallots, sesame oil, soy sauce. And then there was sherry in the wine cellar. So it was off the stove.
Madame pronounced it, "We can serve this to people", so I guess it turned out OK.
Ingredients
1/2 cup of raw pepitas (pumpkin seeds)
1 1/2 lbs green beans, top, tailed and cut into 1" lengths
1 T bacon fat (or olive oil if a vegan option is desired)
1" knob of ginger finely grated
1 small shallot, finely minced
1 red pepper diced into 1/4" dice
3T soy sauce
1T toasted sesame oil
2T dry sherry
Some hot sauce or hot peppers (to taste)
Method
Bring a large pot of water to a boil. Mix together the soy sauce, sesame oil, and sherry, and hot sauce/peppers).
Meanwhile toast the pepitas in a hot skillet (about 5 minutes, tossing frequently). Salt the pepitas and set aside. Wipe the pan and add the fat (or oil). When the water has come to the boil, steam the beans for a few minutes (until they are cooked, but still crunchy). When the fat/oil is hot, add the ginger, shallots and red peppers. Soften the shallots/ginger/red pepper gently.
When the beans are cooked, empty the water from the pot, place the beans into the pot. Add the pepitas and immediately toss the beans with the soy/sesame/sherry/pepper mixture.
Serve immediately in a heated bowl with a little crunchy salt and freshly ground pepper.
