"Piehole" in Midwestern means "mouth," as in "Shut your piehole." Preferably we shut it on some tasty home cooking. We love to grow, market, buy, cook, bake and grill so we can feed our faces, chow down, pig out, scarf & whatnot. I'm a born Midwestern home cook posting foods and recipes that show up in front of me, because like all Midwesterners I eat what's put in front of me. Pull up a chair. What can I get you?

Tuesday, November 12, 2013

Szechuan Green Beans in the Microwave

No deep-frying is necessary.

Szechuan-Style Green Beans in the Microwave (Makes 2 cups)

3 cloves garlic, smashed and peeled
2 quarter-sized slices of fresh ginger, peeled
1 scallion, trimmed and cut into 2-inch lengths
2 teaspoons vegetable oil
1/2 teaspoon hot red-pepper flakes
2 teaspoons tamari soy sauce
2 teaspoons rice vinegar
1/2 pound of green beans, ends trimmed off

1. Chop or place garlic, ginger and scallions in a chopper until chopped finely. Remove to 1-1/2- or 2-quart casserole dish. Add oil and pepper flakes. Cook, uncovered, at high power for 2 minutes.
2. Remove dish from oven. Stir in remaining ingredients. Cook uncovered on high for 6 to 7 minutes, stirring a few times.
3. Remove from oven. Stir and serve hot or cold.

Recipe from The Microwave Gourmet, a brilliant 1987 cookbook by Barbara Kafka, reprinted in 1998. 44 cents on Amazon.com. Try the Fudgy Brownies.

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