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.

Green Bean Cooking Tricks and Wisdom

I learned a trick and some wisdom from this recipe I will pass on to you. And not difficult either. It's green bean time. I got a big garden-fresh bag of them from my neighbor who has the best gardening spot for beans.

Green Beans with Olive Oil, Basil and Parmesan (serves 4)

1 pound green beans, trimmed and cut into bite-sized pieces
1/3 cup red onion, chopped fine
1/3 cup washed, patted-dry, and chopped fresh basil leaves
1 tablespoon salt
2 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
bowl of ice water
2 tablespoons of Parmesan or Romano cheese, grated
salt to taste
fresh-ground pepper to taste

1. Put the tablespoon of salt in 3 quarts of water. Heat the water to boiling.
2. While you wait, chop the red onion and put it into a bowl of water to soak (mellows the flavor; that's the trick).
3. When water is boiling, put the beans in it. Cook for 2 to 5 minutes depending on the beans. You want them bright green and slightly crisp ("al dente"). If you cook them longer than 7 minutes they will lose their bright color. (That's the wisdom.)
4. Meanwhile, drain the chopped onion well, put it in a large bowl with the olive oil and vinegar, and prepare a separate bowl of ice water.
5. When beans are done, turn off the heat and use a slotted spoon to transfer them into the ice water so they stop cooking. Then drain them well; perhaps pat them dry. Place in bowl with the red onion,oil, vinegar and chopped basil and grind in some black pepper and toss. Then add the grated cheese and toss a bit more. Salt to taste. Serve.