I can't believe how the past two weeks of November flew. With the Bake Sale for the Philippines, parent teacher conferences, kids' increased homework and sudden influx of laundry brought about by the crazy Jersey weather, everything seemed to be in the Urgent list. Then came yesterday's Thanksgiving Feast for Child #3. Yes, it's already Thanksgiving week people!
For those who are still wondering what dishes to make for the big feast, I have this very easy, unique and of course delicious recipe for string beans. Since this is not the traditional one that is loaded with cream, bread crumbs and fats, you and your guests will be happy to have extra room for dessert. Who doesn't like that?
The shrimp paste needed for this recipe is readily available at any Asian store. A jar is usually less than $3. If this is the first time you will use it, don't get scared with the smell. Straight out the the bottle, this ingredient is really pungent and salty. Once it hits the oil though, it will bring out a nice earthy flavor. Watch out! It is really concentrated so a little goes a long way.
Expecting a big crowd? Just double the recipe and the result is still awesome. Since this side dish is fine at room temperature, you can easily make it ahead of time as well.
I'm sure most of us are grocery rushing already, I will not be keeping you. Happy Thanksgiving Tuesday my friends.
2 24 oz bags green beans (about 2 lbs)
8 big cloves of garlic sliced
1/2 cup sliced red onions
2 tsp. shrimp paste
1/2 tsp. ground black pepper
2 tsp. canola or corn oil (you can also use bacon grease for extra flavor)
1 tsp. chili flakes
2 Tbs. lemon juice
2 Tbs. water or broth
1. In a big pan or wok if you have it, preheat the oil until it is almost smoking.
2. Saute garlic, red onions and shrimp paste for about 1 minute.
3. Add the green beans, black pepper, chili flakes and water.
4. Stir fry until the green beans are tender. Depending on the freshness of the green beans, it will be about 7- 10 minutes. Make sure to keep on stirring for even cooking. Make sure not to over cook.
5. Once the beans reached your preferred tenderness. Turn off heat and drizzle the lemon juice.
6. Serve warm or at room temperature.