Best served soon after cooking so the beans stay crisp.
Yield:
Serves 4 as side dish
1 lb green beans
1 small chili pepper
1 lemon, for zest and 2 Tbsp juice
1 one inch piece of fresh ginger
1 Tbsp vegetable oil, (canola or peanut)
1 cup Coconut Milk
Cooking Instructions
1 Trim the ends of the beans and cut into 1 inch pieces.
2 Remove seeds from the chili pepper and dice. Discard seeds.
3 Grate the zest (yellow part) from the lemon rind.
4. Grate the ginger, discarding the stringy part that will come from grating it.
5 Heat the oil in a skillet. Add the diced chili, ginger and lemon zest. Sauté for one minute.
6 Add the coconut milk and bring to a boil.
7 Add the green beans and toss to coat. Cook over medium high heat until crisp-tender, about five minutes. It is better to undercook this dish, to avoid soggy beans.
8 When beans are almost cooked, add 2 tablespoons lemon juice. Finish cooking and serve warm.
