Saturday, February 24, 2007

Teriyaki Green Beans

Crispy green beans and carrots cooked in a fragrant, spicy Teriyaki sauce. Could be served over white rice for a main dish or eaten without rice as a side dish. Make this vegetarian by replacing the ham with some diced red bell pepper.

Serves 2 or 3
45 minutes
-large saucepan or wok

Quick and simple

3-4 cold cut ham slices* (or 4 strips of thick-cut bacon); I used lunch meat cause I am in college
1 tbsp. peanut oil
1 medium yellow or white onion
2 large carrots, peeled, then diced fine or coarsely grated
1-2 c. fresh green beans, washed with ends removed
1 tsp. garlic powder*
pepper to taste
Teriyaki Sauce:**
3/4 c. to 1 c. water
2 tbsp. Worcestershire sauce*
1 tbsp. brown sugar
drop of honey
splash of soy sauce*
dash of dried ginger* (powdered)
*Oscar Mayer ham lunch meat is GF, McCormick spices are GF, Lea and Perrins Worcsh. sauce is GF, LaChoy soy sauce is GF

1. Cut ham lunch meat into 1/2 inch squares and place in large saucepan or wok. Add 1 tbsp of peanut oil to meat. (If using bacon, you don't need to add oil!) Let sit.
2. Coarsely chop up onion and finely dice carrots into pieces.
3. Wash and remove ends from beans. Don't break in half, leave them long.
4. Finally, heat oil up in wok over medium heat and saute ham till it's slightly crispy (about 4-5 minutes). Add in chopped onions and stir-fry for 2-3 minutes. Sprinkle ham and onions with garlic powder. (For bacon, cook till crispy, crumble up into bits, and remove excess oil.)
5. Dump carrots and green beans into wok. Stir-fry for another 2-3 minutes.
6. Time for the sauce: pour water into wok till it half-way covers veggies (around 1 c.). Move veggies to one side, clearing a small pool of water.
7. Add Worcestershire sauce and brown sugar, stirring to dissolve the sugar. Season further with a touch of honey, soy sauce and dried ginger (to suit your tastes). I didn't use too much ginger.
8. Move veggies around in sauce till they are half-submerged and turn heat up to high.
9. Cook, sauce boiling, for an additional 15 to 20 minutes, uncovered. Add a touch more water if necessary, especially if you want more sauce in the final product.
10. The dish is done when the green beans are no longer tough, but not soggy, either.
11. Serve over fluffy white rice.
** This sauce would probably work well as an overnight marinade; add some fresh, crushed garlic instead of powder.

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