Can I tell you that I just had a lovely chat with my sister in law? That has nothing to do with this post, but I did. I just adore her. Her kind words about something and laughs we shared made me forget that I hate my hair today and my pants are too tight.
I also want to thank those who messaged me and commented on yesterday’s post and facebook post. I know there are things I’m good at, but the positive impact on the world around me is important to me. I mean I know people who are really good at dealing drugs or running companies, but they’re not always good people.
Does that make sense?
Speaking of positive impacts, I do have something that I am fairly certain is going to impact your taste buds in a positive way today.
Mongolian-esque green beans.
They’re a little salty, a little spicy, a little sweet and a lot of delicious. I’m sorry there’s no photo, they disappeared too fast! They pretty much taste like the ones served with Mongolian Beef at PFChangs.
Here’s what you need:
- 2 TBSP olive oil (or vegetable oil)
- 4 cloves of garlic coarsely chopped
- 1/3 cup soy sauce
- 1/4-1/2 TSP red pepper flakes
- 1/2 TSP ginger from the spice cabinet (or raw if you have it)
- 1 TBSP brown sugar
- 1 lb of green beans
- 2 hand fulls of green onion snips (about two green onion roughly cut)
- splash of Worcestershire sauce
Here’s what you’ll do:
- In a large frying pan, heat oil over medium heat. Add garlic, soy sauce, red pepper flakes, ginger and brown sugar.
- Let that go for a few minutes until it just starts to reduce. Snip the ends off your green beans if you haven’t done it yet and rinse well. Don’t bother drying.
- Add green beans to pan, stir to cover in soy sauce mix and cover to steam beans.
- Remove cover, stirring occasionally to make sure everything gets and even coat.
- When they’re almost done to your liking, give a taste and add more red pepper flakes if you need to. Splash them with a little Worcestershire sauce and toss green onions into the mix. Cook for about one more minute.
- Let cool a bit and enjoy!
Easy peasy as most of my green bean recipes are. As I feel they should be. Questions?