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.

How to Microwave a Whole Pumpkin

Stab. Microwave. Scoop. Puree. This fast technique also works for hard squashes.

1. Select a pumpkin a maximum of about six inches in diameter or weight about two pounds.

2. Stab the raw pumpkin through to its core with a long knife, in several places. This prevents explosions.

3. Microwave on high until the skin begins to brown or "tan", between 6 and 10 minutes. When it is cooked the stem will pull off very easily.

4. Remove from microwave and allow to cool. It will stay warm a long time. Now the pumpkin can easily be cut in half with a long knife, and the seeds and their strings scooped out with an ordinary spoon.

5. Using the same spoon, scoop and scrape out the cooked flesh, leaving the peel behind. Place pumpkin flesh in blender with about half a cup of water and puree. Use or freeze the puree. It's delicious all by itself, unseasoned.