I’ll start with one I love to make and eat: Garlic and green bean Indonesian stir fry. It doesn’t really sound mind blowing, but every time I made it for others, I got at least one recipe request. It’s not original...I got it from one of the Gilroy Garlic Festival cook books. With the exception of the sauce, which holds it together flavor-wise, as with most recipes it’s a guideline.
1 lb green beans, trimmed and cut to bite sized pieces
~3 Tbs olive oil (I’ve been using avocado oil...higher flash point)
Protein cut into bite sized pieces. Recipe calls for 6 chicken breast halves. I’ve used chicken, shrimp, and tofu.
Lots of fresh, minced garlic
1 Tbs+ minced ginger
1 small onion, chopped
Juice of one lime
1 Tbs double black soy sauce (I mix 2 tsp soy sauce with 1tsp dark molasses)
1 tsp brown sugar
2 tsp Turmeric
1 tsp salt (or not)
1/2 C water
Cook rice while preparing other ingredients
Steam beans until just tender. Do not overcook
Heat 2Tbs oil in Wok. Sauté protein until cooked. Set aside.
Heat remaining oil. Sauté garlic, ginger, and onion until onion is translucent. Don’t let garlic burn.
Add green beans.
Add lime juice, soy sauce, brown sugar, turmeric, salt, and 1/4 C water.
Let simmer for a moment or two.
Add remaining water as necessary...sauce should not be thin.
I like to mix the dry ingredients with the 1/4 C water and lime juice, setting it aside until needed.
Serve over rice and enjoy!