April 2, 2004

Cooking Tips of the Day

Tip #1: Steamed green beans with sesame teriyaki sauce make a simple, elegant and tasty side dish.

Tip #2: Make sure to transfer the green beans from the steamer to the boiler (i.e., the top pot, with holes in the bottom, to the bottom pot, without) before you pour the teriyaki sauce over them. Especially if you've already removed the steamer and placed it on your counter.

Posted April 2, 2004 10:59 AM
Comments

I have a slight preference for the ginger-garlic-soy-sauce-and-sesame-oil combo (bit sharper with fresh ginger)... a bit more work, but lets me play with my favorite kitchen toy.

Posted by: Anonymous at April 5, 2004 10:57 AM

Oh, c'mon. That's not a kitchen toy! That's a kitchen toy! Works great for mincing garlic and ginger, as well as other assorted slicing and dicing.

If it's not too much work, please post or e-mail the recipe. Sounds great.

I got mine from The Kosher Palette, where it's the sauce for asparagus (which I had made last week, and then had some sauce left over).

Posted by: Reuven at April 5, 2004 11:35 AM

For some reason, I got the wrong link last time. This is my baby. Kasherable for Pessach too, no less! (*pumps fist in air*)

As for the recipe: well, I usually make it up as I go along. Warm garlic & ginger in olive oil, toss beans in the oil, add soy and sesame oil to taste. You can give cut up pieces of chicken cutlets (or tofu :) ) the same treatment.

Posted by: efrex at April 5, 2004 12:31 PM
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