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.

Recipe: Sausage and Peppers, Super Easy in Microwave

Men love this entree and you can cook it faster than they can eat it, and that's fast. Serve over mashed potatoes or pasta, or with Italian bread, or by itself. Only one dish, the casserole dish, gets used; no skillets. Please try it when harvesting bell peppers and basil. Recipe can be doubled; just use a bigger casserole dish.

Sausage and Peppers (2 large servings)

3  fresh Italian sausage links, cut into 2-inch lengths
1 medium onion, peeled and chopped into 2-inch chunks
3 bell peppers, stemmed, seeded, deribbed and cut into 2-inch chunks
3 tablespoons tightly packed fresh basil leaves or 2 tablespoons of basil pesto
Few spoonfuls of tomato sauce, or a small tomato, cut up
Salt (optional)

1. Place sausage pieces in a 1-1/2 quart casserole dish, cover loosely with paper toweling and microwave at 100 percent for 5 minutes, then stir and check that the sausage is cooked through; that's how you want it. If not, microwave it minute by minute until it's cooked through.
2. Remove casserole dish from oven, uncover it, and use the paper towel to soak up most of the rendered fat. Discard the paper towel.
3. Add remaining ingredients to the dish, stir to coat, and cover the dish tightly with microwavable plastic wrap. Cook at 100 percent for 7 minutes.
4. Remove dish from the microwave. Uncover and sprinkle with salt if desired. Serve.

This came from Microwave Gourmet (1987), a truly inspired cookbook by Barbara Kafka, who developed great microwave recipes for ribs, poultry, seafood, vegetables, brownies & c. The book is a revelation; do check it out.