All Entries Tagged With: "Green Bean"
Pork Jowl Stirfry with Green Bean
I have a piece of the pork jowl left in my freezer. I decided to use it to stirfry with green beans for the vege dish for dinner. Ben’s requirement for dinner is a meat dish. a vegetable dish and a soup.
This is a very simple stirfry dish. You can use other meat like chicken to substitute the pork jowl.
Ingredient:
- a slice of pork jowl, about 5 to 6 oz, thinly sliced
- a tablespoon light soy sauce
- a tablespoon oyster sauce
- a tablespoon rice wine
- a teaspoon sugar
- a drizzle of sesame oil
- a sprinkle of ground white pepper
- a teaspoon corn starch
- 3 cloves of garlic, minced
- salt to taste
- a bunch of green beans, trimmed both ends and sliced at an angle
Instructions:
- Marinate the pork jowl with the soy sauce, oyster sauce, rice wine, sugar and white pepper for at least 30 minutes
- Add cornstarch to the meat and blend well just before frying
- Heat a frying pan with a tablespoon of oil
- Saute garlic until fragrant
- Stir fry the marinated pork jowl for a few minutes or until almost cooked
- Add the green beans and stir fry to combine
- Add a few tablespoons of water and cover to simmer for another 5 minutes or until the green beans are tender.
- Add a pinch of salt to taste
- Serve with steamed rice
Salade Nicoise
The South Arm Cooking Club for Seniors resumed for the fall season. We are glad to see Paul and Frank back in the kitchen after they recovered from some health issues. We also like to welcome Keiko and Chris who are new to the kitchen.
As usual, Charlene and Stella prepared a few delicious and healthy recipes for the seniors to participate in making and enjoying them for lunch. The first recipe is called Salade Nicoise from Charlene. This recipe serves 2 but we trippled it in the seniors’ kitchen.
The Salade Nicoise is a wonderfully balanced meal, offering vegetables, starches, and proteins all on one plate. This salad gets its name from a French seaside city of Nice where tuna is traditionally features in this salad.
Sydney and Frank made this Salade Nicoise.
Ingredients
- 2 red potatoes
- 6 oz. green beans (about two small fistfuls)
- 2 eggs
- 12 cherry tomatoes, slice into half
- 6 black or green olives, slice into half
- 7-oz. can top quality tuna
Dressing:
- 4 anchovies (optional)
- 1 clove garlic, minced
- 1 tablespoon red wine vinegar
- 2 tablespoons olive oil
- salt and pepper to taste
P/S: missing ingredients in the photo include eggs, and dressing ingredients.
Dilled Beans Pickles
I was invited by Arzeena to attend another workshop at the Garrat Wellness Center again. This time, it’s Savouring Spring longer workshop. The workshop is conducted by Karen Dar Woon who cooks for the community meal at Gilmore Park Church. Karen demonstrated to us how to do home canning using the heat processing method and make a no-cook freezer jam.
The first demonstration is making Dilled Beans Pickles using the heat processing method. The green beans and carrots are steeped in a zesty dill brine. These pickles can be used in salad, relish trays or as garnishes. You can mix the brine with a bit of salad oil to make a flavorful vinaigrette dressing.
These pickles can be kept for 1 year if you follow the proper home canning method. The heat processing canning method kills the enzymes in food which cause the food to rot or spoil. Since we are preserving the food in a high acidity environment in our case, harmful bacteria will not survive in it. To learn more about home caning, you may visit this page.
Ingredients
- 2.2 lbs (1kg) green beans
- 2.2 lbs carrots
- 3 small red or green peppers
- 3 cups (750ml) white vinegar
- 3 cups water
- 3 tablespoons (45ml) pickling or Kosher salt
- 18 peppercorns
- 3 teaspoons (15ml) dill seed or 6 sprigs fresh dill
- 6 cloves garlic
Click on the link below for the instructions.
Lubria Polo (Persian Green Bean Rice)
In this week’s cooking club at Gilmore Park Church, we had Minoo to sharing with us two recipes. Minoo is the coordinator for the entire Richmond’s Community Kitchens. There are six community kitchens in all Richmond. She is also the group leader for 4 cooking clubs.
By the way, I’m attending 2 cooking clubs, i.e. the South Arm Community Centre cooking club and the Gilmore Park Church cooking club. I look forward going to the club meetings every week — I get learn cooking techniques and best of all made some good friends.
Here is the first recipe, the Persian Rice with green bean.
Ingredients
- 2 large onions, chopped
- 300-500g ground beef
- 2 cups gren beans, cut, 1 cm
- 1/2 teaspoons saffron
- 1 teapsoon cinnamon powder
- 1 5 1/2oz can of tomato paste
- salt and pepper to taste
Instructions
Minoo started off with the cooking 4 cups of Basmati rice with 4 cups of water in an electric rice cooker. She used Basmati rice because it’s fluffy and the rice are separated when cooked (i.e. they don’t stick together). She also added some salt in the rice for taste.
 While the rice is cooking, Minoo sauteed the onions with some oil. |
 When the onion is soften, she added the ground beef and cooked until the beef is brown. |
 Minoo then added the green beans and sauteed for a while. |
 Finally, the saffron, cinnamon and tomato paste are added to the beef/green bean mixture and stirred to mix well.You may adjust the amount of tomato paste to your preference. I used 3 tablespoons when I prepare this dish for my family. |
 She also added about 100ml of water to the beef/green bean and cooked them for on low heat, covered for another 5 to 10 minutes. |
By now, the rice will be 3/4 cooked. Minoo added the beef/green beans into the rice and mixed them well. The rice is then left to further cooked for another 5 to 10 minutes.
The rice is perfumed by the fragrant of saffron. According to Minoo, there is no substitute to saffron in this dish. For those who lives in Richmond, BC and would like to try out this dish, you can purchase saffron from a store called Sahand Supermarket along New Westminster and Minoru. Minoo said you may grind the saffron with a cube of sugar until they are in grain form. Another way to use it is to soak a few strands in hot water and use the saffron water. Even though this is a very expensive spice, you only use a little amount at a time.
This is a very simple one pot dish and it’s great for picnic or potluck. I will certainly make this for my family. Minoo, thank you so much for sharing the recipe.
