Thanks to everyone who gave us feedback on the new design. The response has been overwhelmingly positive and we’re proud to say it’s a success. As always, we love hearing from you, so feel free to let us know anytime you have something to say. We’ll keep innovating in DinnerCakes land, so keep your eyes peeled for changes down the road.
As usual, my weekend was packed with things to do. You’re running around all week and then next thing you know it’s 5pm on a Sunday, you haven’t finished your laundry, dishes have stacked up and you’re very hungry. Enter my glorious quickie-fallback: stir fry.
Green beans should be in peak season for most people as well as green peppers. I decided to take these as my focus for this side dish. It’s ingredient list is short, but may use more ginger than you’re use to. There’s a style of cooking called Kan Shao, which means “dry cooked” – no stock or water. It’s a bit different than most stir fries, but I liked it.
2 tablespoons oil
1/2 lb green beans
1 green bell pepper
ginger cut into 56 1/4×2 inch matchsticks
1 tablespoon soy sauce
1 teaspoon sugar
Trim the green beans and cut in half. Cut your green bell pepper into half inch matchsticks. This doesn’t work out too well for the top and bottom of the pepper but go ahead and throw them in with whatever shape you can get.
Heat your wok to high heat and add your oil, swishing (carefully) to coat. As soon as the oil begins to smoke, add the green beans and bell pepper and stir fry for 2 minutes. Transfer everything to a plate. Heat the additional tablespoon of oil and add the ginger, stir frying for one minute. Add the green beans, bell pepper and additional ingredients. Stir fry for 2 minutes and serve with salt and pepper. Enjoy.
Tags: greenbean, side dish, stir-fry, vegetarian, wok