Features

Published: Thursday May 8, 2014 MYT 2:05:00 PM
Updated: Thursday May 8, 2014 MYT 2:20:00 PM

When wrinkles are fine: A recipe for green beans

Roasted or stir-fried green beans turn wrinkly which one would think means ruined but the truth is that the slow roasted, quick fried, chili-spiked, sesame-warmed bean is an intensely flavourful delight. – Chicago Tribune/MCT

Roasted or stir-fried green beans turn wrinkly which one would think means ruined but the truth is that the slow roasted, quick fried, chili-spiked, sesame-warmed bean is an intensely flavourful delight. – Chicago Tribune/MCT

Counterintuitive cooking with green beans – they don’t always have to remain smooth to taste good.

Smooth: good. Wrinkled: bad. Standard policy in many a household, especially for linens and skin. Smooth suggests order, freshness, vitality. Wrinkled suggests ruin.

Exceptions abound: The crinkled face of the poppy. The creased and crumpled high-fashion frock. The green bean.

Fresh off the vine, the green bean offers a smooth hand and crisp bite. Steamed, it blushes verdant and vibrant. If not terribly flavourful.

Alternatively, the green bean can be roasted and stir-fried into wrinkly excess. In this state, the limp bean no longer speaks of order, freshness and vitality. With its brown spots and craggy skin, it suggests ruin.

One taste reveals the truth: that the slow roasted, quick fried, chilli-spiked, sesame-warmed bean is an intensely flavourful delight. Inspiration enough to give up on ironing.

Wrinkled Green Beans
Prep: 15 minutes / Cook: 15 minutes / Serves: 4

450g green beans, ends trimmed, rinsed and dried
3 teaspoons peanut oil
½ teaspoon kosher salt
1 tablespoon soya sauce
1 tablespoon finely grated fresh ginger
1 teaspoon sesame oil
½ teaspoon store-bought red chili paste
1 garlic clove, finely chopped

Roast: Toss beans with 2 teaspoons peanut oil and the salt. Spread out on a rimmed baking sheet and slide into a 220°C oven. Roast, shaking once or twice, until beans are wrinkled and browned in spots, about 14 minutes.

Mix: Meanwhile, stir together soya sauce, ginger, sesame oil and chilli paste. Pour into a serving bowl.

Stir-fry: Measure remaining 1 teaspoon peanut oil into a wok or large, heavy skillet. Heat over medium-high. Add garlic and cook, stirring, a few seconds. Add beans. Toss.

Season: Scoop beans into the serving bowl. Toss to coat with sauce. Enjoy. – Chicago Tribune/McClatchy-Tribune Information Services

Tags / Keywords: Lifestyle, green beans

advertisement

  1. Trotting through the Alps of Central Asia
  2. Kampung delights unite Malaysians in Dubai
  3. Grrr! Science proves dog jealousy is a real thing
  4. Ethiopian girls forced into marriage and divorce to get into the maid trade
  5. Euro pop-jazz singer Patrizio Buanne to perform with Jaclyn Victor in Sabah
  6. En garde, the baguette duel is on
  7. 'Patient, heal thyself': Shiv Yog master Avdhood Baba Shivanand Ji
  8. A colourful spread of Malaysian flavours at Cinnamon
  9. 'Haffu' stars like Rola are changing the DNA of J-pop culture
  10. Enjoy the view for now: Grand Canyon 'growth' plans a threat

advertisement

advertisement