Hi all! Right now I am headed to Guadalajara with my boss–we’re off to visit one of the company’s big clients. 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. 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.
I’m hoping this visit is less . . . eventful.
Anyway, today I’m sharing an amazing recipe. It’s an America’s Test Kitchen wonder adapted from their cookbook ’The Best International Recipe.’
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. But after making 3 recipes so far with simply incredible results, I realized that it is spectacular beyond belief. So I’m ordering it on amazon. And you should, too. The writers are thorough, clear with their explanation, and their recipes never fail. Yes, I am proselytizing–but it’s from a very sincere spot in my heart. 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.
Anyway, this is an awesome weeknight recipe. 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. 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.
For the sauce
2 TBS water
2 TBS light soy sauce
1 TBS Shaoxing wine or dry sherry
1 tsp sugar
1/2 tsp cornstarch
1/4 tsp white pepper
1/4 tsp red pepper flakes
1/4 tsp dry mustard
For the stir-fry
2 TBS vegetable oil
1 lb green beans, trimmed and cut in 2-inch lengths
1/3 lb ground turkey or pork
4 garlic cloves
1 TBS grated or minced ginger
3 green onions, sliced on the bias
1 tsp sesame oil
At first it may look like there are a lot of ingredients involved–and a lot of ingredients usually = a lot of effort.
I’m sorry Colonel Mustard! Please don’t murder me with a candlestick in the ballroom.
And voilà. With the sauce out of the way, the remaining ingredients no longer look like a threatening army.
Chop ‘em into 2-inch lengths.
You can also quickly slice the 3 green onions. Slice ‘em on the diagonal for pretty pieces, like so:
Next up: la carne. If you’re using ground pork, add it directly to the hot skillet on medium-high heat. If you’re using turkey like I did, add another 1 TBS of oil since it’s a less fatty meat. Plop in the pink mass:
Stir fry that stuff for 2 minutes (until the meat is no longer pink) stirring almost constantly.
Add the ginger and garlic, and stir constantly for 30 seconds.
Quickly re-whisk the sauce with a fork (since the cornstarch falls to the bottom as it sits) and pour it in:
Whoops! There went a giant glop of cornstarch. Oh well. I’m just here to make you feel good about yourselves, after all.
Continue to stir and toss the sauce with the meat for another 30 seconds (if you stop, it will burn).
Click here for printer-friendly version: Szechwan Green Beans