Garlic green beans are a takeout staple, but this homestyle version is so easy and versatile, you’ll wonder why you ever ordered out to begin with. If I can find East Asian long beans, I prefer to use those, but your run-of-the-mill green beans work just as well. And instead of the traditional step of deep-frying the green beans first, this recipe modifies that step with far less oil, making these simpler and healthier.
3 tablespoons vegetable oil
3 cups trimmed green beans, about 3 inches long
1 tablespoon minced garlic
1/2 teaspoon sugar
1 teaspoon Thai seasoning sauce (you can substitute Maggi seasoning sauce or even soy sauce)
1 teaspoon oyster sauce
1/2 teaspoon sugar
1. Heat 2 tablespoons oil in a wok over high heat. Working in two batches, stir-fry the beans until they begin to wrinkle, about 2 minutes. Drain on paper towels.
2. Once cooled, pour out most of the oil until about 1 tablespoon remains. Heat the wok over high heat again until the oil is shimmering, then add the garlic, green beans, sugar, Thai seasoning sauce, and oyster sauce. Stir-fry until the green beans have absorbed the sauce and the garlic is fragrant, about 2 minutes. Remove from heat and add a dash of pepper and serve.
Okay, so these aren’t really nachos. They’re more like vegetable chips plus chili-sake-tomato-avocado guacamole plus roast chicken plus a generous drizzle of hoisin. I can’t tell you if the leftovers keep well because we ate the whole thing in one sitting.
The first time I made these, I used roast duck, but leftover roast chicken is easier to come by and works just as brilliantly.
2 ripe but firm avocados, peeled, pitted, and diced
1/2 cup diced onion
1 tomato, diced
3 green onions, thinly sliced, divided
2 teaspoons minced ginger
1 tablespoon cilantro, chopped
3 teaspoons sake
2 tablespoons lime juice
1 teaspoon vegetable oil
1 teaspoon chili garlic sauce
1/2 teaspoon salt
1 1/2 cups thinly sliced roast chicken
2 teaspoons hoisin sauce
2 bags Terra chips or similar vegetable chips
1. Mix the avocados, onion, tomato, half of the green onions, ginger, cilantro, sake, lime juice, vegetable oil, chili garlic sauce, and salt in a medium bowl, without mashing the avocado. Cover with plastic wrap pressed directly to the surface and refrigerate until ready to use.
2. Arrange the vegetable chips on a large platter. Dot spoonfuls of the avocado mixture across the chips evenly. Evenly scatter the roast chicken onto the chips next. Drizzle with hoisin sauce and garnish with the remaining green onion slices. Serve immediately.
Who knew that corn, miso, and fish would pair so well together? I use cod in this east-meets-west entree, but you can use halibut too — any firm, flaky white fish will do just fine. I love the crunchy, crispy, creamy melange of textures in this one-dish meal. Don’t be put off by the long ingredient list; this dish may take a while but the technique is straightforward.
For the ginger-green onion oil:
2 tablespoons minced green onion
1 tablespoon minced ginger
1/4 cup vegetable oil
For the vinaigrette:
1/4 cup olive oil
1/4 cup rice vinegar
2 tablespoons chicken stock
2 teaspoons mayonnaise
1 tablespoon white miso
1 teaspoon sugar
1 tablespoon peanut butter
1/2 teaspoon Dijon mustard
1 teaspoon sesame oil
1/4 cup water, or as needed
1 pound cod or halibut fillets
3/4 cup panko
1/4 cup vegetable oil
2 teaspoons butter
1 cup shiitake mushrooms, trimmed and sliced
1 cup corn kernels (fresh or frozen)
2 green onions, trimmed and julienned into thin strips 2 inches long
2 teaspoons toasted sesame seeds
1. Make the seasoned oil: Heat a small skillet over high heat until just hot. Add the vegetable oil and heat just until it begins to smoke. Carefully add the green onion and ginger to the oil. Remove from heat and let cool.
2. Make the vinaigrette: Whisk the olive oil, rice vinegar, chicken stock, mayonnaise, miso, sugar, peanut butter, mustard, and sesame oil in a medium bowl until smooth. Whisk in enough water to attain a syrup-like consistency.
3. Season the cod fillets with salt and pepper. Drizzle enough of the ginger-green onion oil onto the fillets to coat both sides. Pat the bread crumbs onto both sides of the fish.
4. Heat a saute pan over medium-high heat until hot. Heat the 1/4 cup vegetable oil and place the fillets in the pan. Cook, turning once, making sure the bread crumbs do not burn, until both sides are golden and the cod is cooked through, about 4 minutes per side. Remove and place on paper towels to drain. Pour the oil out of the pan.
5. Add the butter to the pan and melt over medium-high heat. Add the mushrooms and saute until tender, about 4 minutes. Add the corn and saute for another 3 minutes. Season the vegetables with salt and pepper to taste.
6. To serve, spoon the vinaigrette onto a serving platter. Make a well in the center of the vinaigrette. Spoon the mushroom and corn mixture onto the well. Set the cod fillets on top. Scatter the green onion strips and sesame seeds over the fillets. Drizzle a small amount of the seasoned oil over the fillets and serve.
My favorite part about ramen are the marinated eggs and quite frankly, if I could order just a plate of those alone, I would. These soy-marinated eggs are a riff on ramen eggs, albeit with more garlic and a bit of vinegary and peppery tang. Make a batch of these ahead of time and enjoy them with breakfast or as a snack.
I like my yolks a bit jammier than in the photo below, so stick to a 6-minute cooking time (instead of 7 minutes, as I originally did) if you want a jammier consistency too.
6 large eggs at room temperature
3 garlic cloves, peeled
2 dried chiles de arbol
3/4 cup soy sauce
3 tablespoons mirin
2 teaspoons rice vinegar
1. Gently lower eggs into a saucepan of boiling water. When water returns to a gentle boil, cook 6 minutes. Using a slotted spoon, transfer to a bowl of ice water and let cool 3 minutes. Remove eggs from ice water and carefully peel.
2. Bring garlic, chiles, soy sauce, mirin, vinegar, and 2 cups water to a boil in a medium saucepan. Reduce heat; simmer 5 minutes. Remove from heat and add eggs. Let sit at room temperature for an hour. Once cooled, transfer eggs and liquid to a bowl, cover, and refrigerate for 1 day.