note from Debbie: this is another one of those weeks where Tom didn't run the recipe I gave him because whatever ingredient I'd focused the recipe on turned out not to be in our share box this week. Its an inexact science -- he gives me a list of what he thinks is going to be ready for the following week's boxes and I come up with a recipe or two. Sometimes things don't ripen as fast as he expects. So Tom selected this recipe for this week's box.
Pacific Rim Green Beans
East meets west and both approve!
Serves 4 - 6
1 lb. green beans, trimmed and cut in half
1 tsp. butter
1 tsp. oil
1 clove of garlic, minced
1 onion, chopped
2 tsp. chopped sweet peppers
1 chili pepper, seeded and minced
1 tsp. grated fresh ginger
3/4 C chicken stock
2 tsp. soy sauce
In a medium sauce pan heat butter and oil over medium heat. Add garlic, onion, sweet pepper, chili pepper and ginger and saute until all ingredients are softened. Add beans, tossing until coated. Stir in chicken stock and soy sauce. Cover and cook over moderate heat until beans are tender-crisp.