Quickly re-whisk the sauce with a fork (since the cornstarch falls to the bottom as it sits) and pour it in: Stir fry that stuff for 2 minutes (until the meat is no longer pink) stirring almost constantly.Īdd the ginger and garlic, and stir constantly for 30 seconds. Immediately start breaking up the clumps with a wooden spatula. If you’re using turkey like I did, add another 1 TBS of oil since it’s a less fatty meat. If you’re using ground pork, add it directly to the hot skillet on medium-high heat.

The rest of the stir fry takes almost exactly 3 minutes. Perfect! Remove the beans to a large plate for serving.ĭon’t worry–they won’t have time to get cold. Slice ’em on the diagonal for pretty pieces, like so:īy now the green beans should be quite shriveled and blackened. You can also quickly slice the 3 green onions. I take the pieces straight out of the freezer and grate them with my microplane. In between stirrings, mince the garlic and grate the ginger.īased on recommendations from you all, I have started freezing chunks of ginger.

and cook them for 5-8 minutes, stirring frequently, until they are dark, shriveled and spotted in places. Heat the oil in a 12” cast iron or nonstick skillet over high heat until it just starts to smoke. If you want to make this dish an even faster affair, just buy pre-trimmed and pre-washed green beans. Now wash the green beans and snap off the stems. With the sauce out of the way, the remaining ingredients no longer look like a threatening army. I’m sorry Colonel Mustard! Please don’t murder me with a candlestick in the ballroom.Īnd voilà. However, most of this clutter is for a quick sauce, so mix all the sauce ingredients up in a bowl:ĭon’t forget the dry mustard! I forgot to pose him with the family picture, and there were many hurt feelings all around. It packs just the right amount of spiciness for my palate, and it’s also just the right amount of food for two hungry individuals.ġ lb green beans, trimmed and cut in 2-inch lengthsĪt first it may look like there are a lot of ingredients involved–and a lot of ingredients usually = a lot of effort. Unlike some stir fries which require tons of chopping and a good 30 minutes of prep work, this is an extremely effortless little dish made entirely with ingredients available at a regular supermarket. I’ll be sharing my adaptation of their Thai Chili Beef recipe tomorrow from the same cookbook, and if that doesn’t convince you, nothing will.Īnyway, this is an awesome weeknight recipe. Yes, I am proselytizing–but it’s from a very sincere spot in my heart. The writers are thorough, clear with their explanation, and their recipes never fail. But after making 3 recipes so far with simply incredible results, I realized that it is spectacular beyond belief. With the best of intentions, I checked this book out of the library because I didn’t want to add another cookbook to my collection unless it was spectacular beyond belief. It’s an America’s Test Kitchen wonder adapted from their cookbook ‘The Best International Recipe.’ eventful.Īnyway, today I’m sharing an amazing recipe. As darkness fell, the mosquitoes buzzed hungrily around us and we continued to be plied with beer after beer, my ‘needs’ drove me to an old toilet in the recesses of a crumbling structure that not only was un-operational but was also crawling with large spiders. Wish me luck, because last time we visited this guy we were strong-armed into going to a ‘party’ with the client and his friends, which landed us in the middle of a field with a mariachi band, about 20 very emotional men (those mariachi tunes really move them), and no working toilets or electricity. Hi all! Right now I am headed to Guadalajara with my boss–we’re off to visit one of the company’s big clients.

Chicago bean shriveled