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Lotta Green – Green Bean and Green Bell Pepper Stir Fry with Ginger

May 11th, 2009

by Chef Edwin

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.

Green Bean and Green Bell Pepper Stir Fry with Ginger

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.

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At First You Don't Succeed – Baby Bok Choy Stir Fry with Garlic and Ginger

January 19th, 2009

by Chef Edwin

At first you don’t succeed, try, try again. That’s how the saying goes and for me, applies no better than in the world of cooking. I was not blessed with any innate culinary skills. I have burnt many a baked good, and overcooked many a meat until tasteless. It is a hobby that is sometimes bittersweet (though I love it all the same).

Bok choy is something I’ve been trying to become comfortable with and the ride has been… educational. I wanted something light to accompany future asian dishes and for some time this vegetable did not want to cooperate. However, eventually progress was made.

Bok choy is a cheap healthy vegetable also known as chinese cabbage. This simple dish would go well with a heavy stir fry to balance out the meal.

Baby Bok Choy Stir-Fry with Garlic and Ginger

1 to 1 1/2 pounds baby bok choy
1 tablespoon peanut oil
1 teaspoon sesame oil
3 large loves of garlic; minced
1 tablespoon and one teaspoon of ginger; minced
1 teaspoon salt
1 tablespoon dark soy sauce (use regular if you don’t have any)

Cut the bottom end of the baby bok choy and separate the leaves. Rinse and dry.

Mash the garlic with the salt briefly to get more of the flavor out. Put a wok or large pan on high heat. Immediately, before the wok heats up, add both oils along with the garlic and ginger and cook until fragrant; approximately one minute.

Add the bok choy leaves along with the soy sauce. Continue tossing to coat and stir-fry until green ends begin to wilt and the tougher base is crisp but hot and slightly tender.

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