Tag Archives: Chinese

Ants Climbing on Branches (Chinese Green Beans over Noodles)

I actually made this recipe a few months ago, kind of assuming it’d be a nondescript and certainly not blog-worthy dinner.  I was quite definitely wrong, so I bookmarked it and set it aside for that future moment when all the pieces fell into place for it to happen again.

Well, my friends, fate has arrived. 

Ants Climbing on Branches (adapted from First Look, Then CookPrintable Recipe Card

  • 1/2 lb ground turkey
  • 1 lb green beans, trimmed and washed
  • 1 T canola oil
  • 2 t ground ginger
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 t crushed red pepper
  • 1/3 C chicken broth
  • 2 T soy sauce
  • 1 T apple cider vinegar
  • 1 t cornstarch

Start by making brown rice or whole-wheat noodles (I used whole-wheat lo mein noodles) to serve alongside the beans.

Heat up the canola oil in a large pan or wok over medium heat.  Toss in the onions and garlic and saute until translucent.  Add the ground ginger and red pepper and stir for about 30 seconds to a minute.

Next, add the ground turkey and cook thoroughly, about five minutes.  Add the soy sauce, vinegar, broth, and cornstarch, and mix to combine.

Toss the green beans on top and cover, simmer for 5-6 minutes until the green beans are cooked (I prefer mine al dente, but it’s up to you).  Remove the lid and allow the liquid to cook down until it’s the desired thickness for another minute or two.

Serve immediately over rice or noodles (serves four).

I absolutely love the combination of ginger (you can and should use fresh if you have it–about an inch long piece), green beans, salty soy sauce, and of course the savory turkey.  Add that to the smooth texture of the lo mein noodles and it is a serious winner.

Fritz also approves.  Whole-heartedly.

He also managed to eat an entire plateful (well, he did move it to a bowl) using plastic children’s chopsticks with a rooster on top.

He has mad skills.

And in other very exciting news, it’s the weekend!  Though it is sadly going to involve massive amounts of studying for my finals next week, it’s important to note that I am soon going to be on vacation! Woo!

The only sad news is that I found out that there’s no internet where we are going (the gorgeous Kootenay Lake in BC, Canada), so I’m not sure what to do about blogging.  I know I’ll miss it a lot, but I’m thinking about just straight up going without for the two weeks we will be gone.

What I don’t want to do is be trying to blog from internet cafes and restaurants on slow speed connections and gettin’ all frustrated while everyone else is frolicking away in the lakes and mountains.

What do you think I should do?

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Filed under Entrees

Gingery Bok Choy

So much to talk about!

I guess I’ll have to split it up over a couple of days, ’cause I have some serious test-age coming up this week, and I need to start studying as of three days ago.  So this’ll have to be quick.

We had a mini-BBQ on saturday, and our favorite LI couple, the Jensens, came over to hang out.  They were later joined by Carrie and Mike, and we had a blast just running around and playing (well, the boys did), eating, and taking pictures.

That night, we picked up Fritz’s parents from the airport and his sister from the train station, and a Zietsman fest commenced.  More on that later.

Off in the land of food, I had some CSA loose ends to tie up (meaning: greens to use up before they went bad), and I searched for a quick ‘n’ easy bok choy side dish recipe that only used ingredients I already had in stock, and preferably one that used only a few of said ingredients.  Success.

Gingery Bok Choy  (serves 2-4, original recipe here)

  • 1 lb baby bok choy (the grown-up kind is okay, too)
  • 1 t canola oil
  • 1″ piece of ginger, peeled and minced or grated
  • 1-2 cloves garlic, minced (I used dried–I know, shame on me)
  • salt to taste

Most important part–cut off the ends of the bok choy and submerge all the leaves in water.  This is vital especially if you got your veggies from a CSA or farmer’s market, ’cause there’s a lot of grit in there that I assume you’d rather not eat.  Leave it in there for a few minutes, swish it around, drain, and rinse one more time.

In a cold wok/pan, add the canola oil, ginger, and garlic and place over medium heat.  I learned this today–start with a cold pan because otherwise the ginger and garlic will burn really fast.  This is especially true for me since I used dried garlic, which is halfway to burnt anyway.

Once it starts to sizzle, add the bok choy leaves and stir it around, allowing the leaves to get nice and tender.  This should only take a few minutes.  Then boom!  You’re done!  Season with salt to taste.

I love easy recipes like this.

Plus, it sounds fancy because it’s made with bok choy.  Most people have never seen or eaten bok choy (but they should! It’s delicious!).  I love ginger, but even if you don’t, give this a try.  The ginger isn’t overwhelming and goes really well with the garlic.

Oh–someone wants to say hi.

It’s been a while.  He’s feeling much better and back to his evil, biting, cuddling, purring, sleeping on my neck all night long self.  So glad to have him back to normal!

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Filed under Side Dishes