September19
Those beautiful fresh green beans piled high at the farmer’s market will only be around for a few more weeks…
Green beans always seem to be in season because you can usually find them in the grocery store year ‘round… and that’s a good thing because they’re easy to prepare, low in calories and really versatile.
Plus, they’re one of those vegetables that kids are more inclined to eat (along with corn and potatoes).
When picking out green beans, at the farmer’s market or in a supermarket, look for slender beans that are crisp and bright green, free of dark marks or spots. You can keep them in a plastic bag in the fridge for up to a week.
Steamed, microwaved or quickly blanched in salted boiling water are great ways to prepare green beans quickly and effortlessly. Another great way… stir-fry!
I added shrimp to this recipe, but you could easily substitute 16 ounces of other mixed veggies, like carrots, mushrooms and broccoli, to make a simply delicious vegetarian (not vegan!) dinner.
Green Bean Stir-Fry With Shrimp
prep: 15 minutes
cook: 5 to 6 minutes
serves: 6
you’ll need…
4 tablespoons vegetable oil
4 cloves garlic, minced (or more to taste)
1 lb. large uncooked shrimp (31 to 35 count), shelled and deveined
1 lb. green beans, ends trimmed and cut in half on a diagonal
½ cup vegetable stock (chicken stock can be used as well)
3 tablespoons soy sauce (Asian Fish Sauce or Worcestershire sauce can be substituted)
1 teaspoon red pepper flakes (optional)
let’s get to it…
Heat a large fry pan or wok for 1 minute on medium high; add the oil and garlic and stir-fry for 30 seconds (be careful not to burn the garlic).
Add the shrimp and stir until just barely pink, about 20 seconds.
Add the green beans and half of the stock and stir-fry for 1 to 2 minutes, or until beans start to soften (not wilt!).
Add remaining stock, soy sauce and red pepper flakes and cook for 2 to 3 minutes longer or until shrimp are pink and the beans are crisp-tender. Serve immediately.
April6
My fresh vegetables always turn out soft after I cook them, even if I cook them for less time than I am supposed to. It doesn’t matter if I boil or steam them … they are always limp!
Limpness can be a drag… even when it comes to vegetables. But fortunately, there’s an easy solution, and one that will also bring more color to your plate, too.
What you add to the water will really affect the final appearance of the vegetables. Look at the chart below. For colors that really pop on the plate, try adding either an acid (like vinegar, citrus juice or milk) or salt to the water before boiling or steaming.
Vegetable:
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Add a little of this to the cooking water:
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To keep them:
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Cauliflower, Celery Root, Kohlrabi, Parsley Root, Potatoes, Turnips, Onions, White Asparagus
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Vinegar, Lemon Juice, Milk.
Add a little salt for seasoning
|
Bright White
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Red or Purple Beets (with the skin on), Red Cabbage, Radishes
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Vinegar, Lemon or Orange Juice
Add a little salt for seasoning
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Bright red or purple
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Green Beans, Broccoli, Spinach, Peas, Lima Beans, Brussels Sprouts, Green Asparagus
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Salt (do NOT use baking soda)
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Vivid Green
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You’ve fixed the water, now it’s time to blanch the vegetables to get them perfectly al dente (tender, but firm with no hard core). Blanching means that you stop cooking the vegetables (either boiling or steaming) a few minutes before they are completely done.
Immediately after blanching, shock your vegetables by putting them into a bowl filled with ice and cold water. You can either drain the vegetables in a colander and then plunge them into the icy water… or remove the vegetables with tongs and drop them in the cold water. Shocking stops the cooking and keeps the colors bright.
After a few shocking minutes, drain the vegetables thoroughly (you don’t want soggy vegetables, remember?) and set aside until you are ready to finish them. Finishing means you reheat and season them by sautéing, glazing or adding a sauce. I like to keep it simple and drop them in a pot of boiling water for a few seconds and then finish them with a few squeezes of lemon juice and a little bit of salt.
What you wind up with are beautiful, colorful vegetables that don’t droop when you pick them up… slightly crisp and delicious.
