From Best-Ever Vegetable Cookbook, Hermes
House, 2002.
I was
after a side dish of vegetables so settled for this bean dish despite my
dislike of the term ‘oriental’.
I took a
handful of green bean, topped and tailed them and put them in the steamer to
cook for about 5 minutes.
While they
were cooking I heated a little olive oil and a dash of sesame oil in a
saucepan. I added a chopped garlic clove and sautéed it for a little longer. I
then added a little chopped fresh ginger and some dark soy sauce. I kept
stirring these until the beans were ready. The beans were taken out of the
steamer, placed in a bowl and the sauce poured over.
The sauce
was dark, almost black, and had a strong, almost bitter, taste to it though it
did complement the beans quite well.
Taste: ✔✔✔
Ease of
cooking: ✔✔✔✔✔
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