First Friday of the month at 5p.m.
KFCF, 88.1 FM Fresno
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from the Willey test kitchen
1 1/2 cups French-cut Green Beans
1 Tbls. peeled, fresh ginger, julienned
3/4 cup Carrot, julienned
1 Tbls. light olive oil
1/4 tsp. salt & pepper to taste
1/2 tsp. sugar
1 Tbls. Mirin (may substitute sherry)
1 Tbls. soy sauce
Wash beans, snip ends, then slice them in half down the middle following the center line of the bean. This is called a French cut. Then, cut the beans into two or three pieces diagonally. For an easy julienne, slice carrot on a diagonal, stack 2 or three slices and slice each vertically into little matchsticks. Heat up a frying pan and add the oil. Stir-fry ginger for one minute. Add carrot matchsticks and green beans, stir-fry for one minute. Add remaining ingredients. Stir and cook, covered for 3 minutes. Remove lid and stir over high heat until any moisture has evaporated away. Serve with rice or as a side dish.