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I wasn't going to cook tonight: I'd done laundry, I was tired, etc. Andy had made lunch--grilled cheese sandwiches, which he's figured out how to get right, all toasty and melty--and didn't want to cook either.
At the point where I suggested ordering Empire ginger chicken, which is basically a stir-fry of green beans, chicken, and ginger, I realized that this would be a little too silly: we have plenty of leftover chicken, a nice hunk of ginger I picked up in Chinatown last weekend, and I bought green beans yesterday because Fairway didn't have cucumbers.
So I washed the beans, peeled and sliced a hunk of ginger, and diced a shallot. Sauteed the shallot in peanut oil, and threw in the beans and ginger. Stirred, sauteed, and after a couple of minutes got frustrated and decided this wasn't working.
I added a bit of soy sauce and a little water, and covered the pan. After a couple of minutes, it was turning a nice bright green, so I stirred, added a little more soy, and re-covered it. A few more minutes, and we had crisp, bright green beans.
I served beans and ginger and shallots, doing my best to leave the steaming liquid in the frying pan, And It Was Good. I liked it. Andy liked it. We finished the meal by discussing other vegetables that we could cook this way.
I doubt this is a Great Discovery. But I thought of it on my own, and it's easy, and tasty. I am a very clever hobbit, and I am pleased.
At the point where I suggested ordering Empire ginger chicken, which is basically a stir-fry of green beans, chicken, and ginger, I realized that this would be a little too silly: we have plenty of leftover chicken, a nice hunk of ginger I picked up in Chinatown last weekend, and I bought green beans yesterday because Fairway didn't have cucumbers.
So I washed the beans, peeled and sliced a hunk of ginger, and diced a shallot. Sauteed the shallot in peanut oil, and threw in the beans and ginger. Stirred, sauteed, and after a couple of minutes got frustrated and decided this wasn't working.
I added a bit of soy sauce and a little water, and covered the pan. After a couple of minutes, it was turning a nice bright green, so I stirred, added a little more soy, and re-covered it. A few more minutes, and we had crisp, bright green beans.
I served beans and ginger and shallots, doing my best to leave the steaming liquid in the frying pan, And It Was Good. I liked it. Andy liked it. We finished the meal by discussing other vegetables that we could cook this way.
I doubt this is a Great Discovery. But I thought of it on my own, and it's easy, and tasty. I am a very clever hobbit, and I am pleased.