Prig Khing Green Beans

Trader Joe's sells a frozen version of these, but I
really do not like the sauce that comes with them. I figured this would be an easy flavor to recreate, so I did. I served these will my Thai Snapper last night and I think that my son liked this better than the fish, go figure, but what do you expect from a 5 year old?

Prig Khing Green Beans

1 tablespoon of sesame oil
1/2 pound of green beans, ends cut
1 tablespoon of red pepper flakes
1 handful of peanuts, mashed
1 1/2 tablespoons of soy sauce
a pinch of garlic powder or minced garlic

In a large skillet heat oil, before oil starts to smoke add green beans and stir fry for 3 to 5 minutes. Add soy sauce, garlic, peanuts, and red pepper flakes and stir fry for an addition 2 to 3 minutes. Remove from skillet and serve.

Green Bean Salad with Feta

I have started checking out cookbooks from the library to get some inspiration and int he South Beach Diet Cookbook I found a recipe that sounded too good to pass by. It is From the menu of Pacific Time by Chef Johnathan Eismann, Chinese Long Bean Salad with Feta. Here is my version:

For the Salad:

1 pound of green beans, end trimmed and cut into 1/2" pieces

1 cup of crumbled feta

1 cup of mung bean sprouts

1/3 cup of chopped scallions

1 medium cucumber, peeled and cut into 1/4" cubes

1 red bell pepper julienned

Blanch green beans in boiling water for about 4 minutes, In a large bowl combine beans, sprouts, scallions, cucumber, and bell pepper.

For the Dressing:

2 tablespoons of strong brewed black tea

2 tablespoons of lime juice

1 tablespoon of lemon zest

2 tablespoons of finely chopped chives

1/4 cup of rice wine vinegar

1 teaspoon of sesame oil

Combine all ingredients in a small bowl. Whisk to agitate and combine flavors, pour over salad and refrigerate for at least 1 hour. Add feta before serving.