Last night, I Instagrammed a quick shot of my dinner table where I had laid out dinner for my guests. I thought I’d write up this super simple recipe, because it was definitely the table favorite, and is delicious and healthy. It’s also a great thing to stick in your lunch box or picnic basket because it can be eaten hot or cold.
What you need:
1/2 a bag Mini Carrots (or about 4 peeled large Carrots, cut into smaller pieces)
1 lb. Green Beans, ends cut off
1 large Lemon
1 tbsp. Red Pepper Flakes
Salt to taste
Black Pepper to taste
1 clove Garlic, diced (optional)
In a medium non-metallic bowl, squeeze juice from 1/2 lemon over rinsed and dried green beans. Sprinkle 1/2 tbsp. red pepper flakes over the green beans, and mix. Let sit for at least 5 minutes (this can be prepped before preparing the rest of the meal, and left “marinating” until you are ready to cook).
In a deep pan, pour some olive oil, 1/2 tbsp. red pepper flakes and garlic if desired. Heat to Med-Hi, moving the garlic around until golden brown (or until oil is hot). Put carrots in pan, allowing to soften slightly (a large lid can expedite this process). When some carrots have begun to brown or caramelize, insert green beans with lemon red pepper dressing. Continue to cook at Med-Hi until carrots are soft (to taste) and green beans have some elasticity.
Squeeze juice from 1/2 lemon just before serving.
I like to cook. A lot. I do it when I’m bored, or when I’m hungry (two pretty obvious ones). When I’m hurt, upset, or stressed, I do it too. Due to time and fund constraints, I often make very basic meals, but sometimes I come across a recipe that is too good not to try, or I see ingredients in the supermarket or farmer’s market that I have to buy. These days, because my housemate is vegetarian, I try to stick to things she can eat, but I don’t always manage. This is one of those recipes that I can’t wait to try out.
1 magret duck breast
1/2 teaspoon cornstarch
1 teaspoon sugar
1 teaspoon rice vinegar
2 teaspoons soy sauce
1 teaspoon Chinese oyster sauce
1 tablespoon Asian sesame oil
1 1/2 tablespoons peanut oil
2 cloves garlic, peeled and slivered
11-inch piece ginger, peeled and slivered
1 1/2 teaspoons Sichuan peppercorns
6 ounces shiitake mushrooms, stemmed and sliced
6 ounces broccolini, in 1-inch pieces
Steamed brown rice, for serving.
1. Peel skin and fat from duck. Discard or reserve for another use. Slice duck across the grain, 1/2-inch thick. Mix cornstarch, half the sugar, rice vinegar and half the soy sauce in a medium-size bowl. Add duck and turn to coat. Set aside 15 minutes. Mix remaining sugar and soy sauce with oyster sauce and sesame oil.
2. Place wok or skillet on high heat, add peanut oil, then duck. Stir-fry one minute. Transfer to a dish. Reduce heat to medium. Add garlic, ginger and peppercorns and stir. Add mushrooms, sprinkle lightly with salt, and stir-fry until wilted and shiny. Add broccolini and stir-fry 2 to 3 minutes, until starting to soften.
3. Increase heat and return duck to pan. Stir-fry another minute or so, until duck starts to firm up. Add oyster sauce mixture and stir. Serve with brown rice alongside.
Yield: 2 to 3 servings, or 4 with other dishes.
Once I get around to making it, I’ll post pictures. It should be delicious, and beautiful.