Asian Style Stir Fried Green Beans

        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.

- Roz                    

Ingredients:

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.

Butternut Squash & String Beans in Coconut Curry Sauce

      It's the First day of Spring!  To celebrate, I am sharing with you a vegan dish that my whole family loves.  Even before we eliminated wheat, egg, dairy, soy, nuts and peanuts in our diet due to my children's multiple food allergies, this vegetable dish has already been a staple in our monthly menu.  

 

      This hearty dish is very easy to prepare but loaded with flavor and different textures.  Since our family is not really vegetarians, I serve this with either fried meat spring rolls (lumpiang shanghai) or grilled pork/chicken skewers (Filipino BBQ) and rice.  The creamy sauce with a hint of sweetness from the squash works quite well with any grilled protein. Am I making you hungry already?

 

       Anyway, I hope you'll give this humble dish a try. 

 

      Have a great Spring!

 

- Rozelyn 

Ingredients:

3 Tbs. olive oil

1 tsp. garlic minced

1/2 cup white onions sliced in half moon shape

1 pint grape tomatoes cut in half

2 tsp. garam masala

2 tsp. ground ginger (powder form)

1 14 0z can coconut milk

1 cup broth (you can use chicken or vegetable broth)

1 1/2 lbs. string beans cleaned

1 1/2 lbs. butternut squash skin and seeds removed and cut into 1 inch cubes

3 Tbs. sea salt

1/4 tsp. ground black pepper

1/4 tsp. cayenne pepper

1 tsp. curry powder

1. In a big pan, heat olive oil. 

2. Saute the garlic, onions and tomatoes until the onions are translucent and the tomatoes are almost turned to a paste.

3. Add the garam masala, curry powder and ginger powder.  Mix well and cook for about 3 minutes.

4.  Stir in the coconut milk and broth.  Bring to slow boil. 

5.  Once the sauce starts to boil, add the string beans.  Cover the pan and let cook for 5-7 minutes or until the green beans are half cooked.

6. Add the butternut squash and season with 2 Tbs. salt, black pepper and cayenne pepper. Cover the pan and simmer until the squash and beans are cooked about 10 to 15 minutes.  Do not over cook. 

7. Taste and see if you need to add the remaining 1 Tbs. of salt.  I have used a salt free homemade stock that's why I need the additional salt.  Just remember that ready made broth has additional salt so taste before you add more. 

8.  Turn of heat and serve warm over rice, noodles or as a side dish.

Tip:

     Removing the skin and cutting the butternut squash can be a challenge.  To make the preparation easier, place the gourd on a microwaveable plate and heat it on high for 2 -3  minutes. Let it cool a bit before opening. This will soften the squash making it easier to cut.