2 large handfuls of fresh green beans - de-stemmed
2 cloves of garlic - chopped/mashed
1 green onion - finely diced
Toasted sesame seeds
Blanch green beans in boiling water for 60 seconds then strain and dunk in ice water till cool. Drain and set aside.
Heat a saute pan/wok over high heat then add a small amount of a neutral cooking oil (canola, grape seed, peanut) and green beans. Cook for about 1 minute. Add garlic and green onion and continue to cook till green beans are tender (varies according to taste).
To finish, add 2 tablespoons oyster sauce, 1 teaspoon soy sauce (I prefer “light soy” also known as usukuchi- not “low sodium” soy), chili garlic sauce to taste (rooster sauce is preferred). Cook 30 seconds more to blend and add sprinkling of toasted sesame seeds.
First post, reblogged by me. This for dinner tonight plus:
8 cloves of garlic pressed
2 t. ground coriander
1 t. ground cumin
2 t. curry powder
½ c. vegetable oil
4 T. brown sugar
4 T. soy sauce
1 t. sambal oelek or “rooster” sauce
2 t. salt
Bamboo skewers, soaked in hot water for 30 minutes
4 lbs. chicken tenders threaded on the soaked skewers (or boneless skinless chicken thighs - amount of chicken depends on expected guests).
Mix first 9 ingredients together. Dip both sides of each chicken skewer in the marinade and lay in a rows in a 9-inch by 13-inch baking pan. Pour any extra marinade over the skewers. Marinate at room temp for up to 1 hour, if marinating longer keep in the refrigerator. Let skewers come to room temp for 20 minutes before grilling. Grill till done and delicious.
Serve with peanut sauce or chili-garlic dipping sauce.