Friday, April 3, 2009

Dinner Worthy of a King!

So, now that the kitchen is really finished - the final grouting was done today - it's time to get serious about using the appliances. Not to be outdone, I made a Halibut Beurre Blanc and Baked Potatoes and Robin made some wonderful Chinese Long Beans. An awesome dinner! It is such a delight to use appliances - gas stove and modern microwave - that are "controllable". Along with that we had a delicious 2006 Cold Springs Winery Idaho Riesling. (Good job, Jamie!) Wonder what else we can come up with. Is it time for Robin to do a Sauce Class? Or a Paella Class? Hmmm. Cheers!

Robin's Chinese Beans:
Make these tasty green beans as spicy as you wish by adding more or less hot chili flakes. The dish is good served hot or at room temperature

Serves 6

2 tablespoons soy sauce
1 tablespoon unseasoned rice vinegar
2 teaspoons sugar
Hot chili flakes to taste
1 pound green beans, trimmed
1 tablespoon toasted sesame oil
2 tablespoons grated fresh ginger
2 tablespoons thinly sliced garlic

In a small bowl, whisk together the soy sauce, vinegar, sugar, and chili flakes. Set aside.

Place 1/4 cup water in a large skillet and bring to a boil over high heat. Add the green beans, cover the pan, and cook until the beans are crisp tender, 3 to 4 minutes. Uncover, and drain any water that remains in the pan.

Add the oil, ginger, and garlic to the beans in the skillet and cook over medium-high heat, stirring frequently, until the beans are lightly browned, about 2 minutes. Do not let the garlic burn. Add the soy mixture to the pan and cook, stirring constantly, until the sauce thickens and glazes the beans, about 2 minutes.

Transfer to a platter and serve the beans hot or at room temperature.

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