I recently dug out my copy of "Eat, Drink and Weigh Less" by Mollie Katzen and Walter Willett, M.D. after listening to a lecture from Dr. Willett. I had bought the book several years ago because I liked Willett's earlier book "Eat Drink & Be Healthy" and I love anything Mollie Katzen does and have most of her cookbooks. The book is mostly a healthy eating plan (with great information BTW) but it also has a bunch of recipes from Mollie in the back of the book. I went through and tabbed a bunch (I really should buy stock in Post-Its soon) and since I had a pound of long beans from the farmer's market, decided to make the "Green Beans in Crunchy Peanut Coating with Protein-of-Choice". Although I think it sounds much better the way I made and am titling it, Green Beans and Ground Bison with Crunchy Peanuts.
The book says: "Fun is not usually the adjective we use to describe a dinner entree. Here is an exception. The fresher and firmer the green beans, the better this will taste. There are two cooking processes invloved--toasting and seasoning the peanuts, followed by a dramtic green-bean stir-fry. You can save labor by using the same pan for both, although it will seem a bit large for the relatively small volume of peanuts."
Green Beans in Crunchy Peanut Coating with Protein-of-Choice
Eat, Drink, & Weigh Less, Mollie Katzen and Walter Willett, M.D>
(Makes 3 Servings)
3/4 cup peanuts (unsalted)
2 Tbsp peanut oil or canola oil
2 Tbsp minced fresh ginger
1/2 tsp grated lemon zest
1 lb fresh green beans, trimmed, cut into 1 1/2-inch pieces
1/2 tsp salt (or to taste)
2 servings Protein-of-Choice, cooked and cut into bite sized pieces (I used ground bison/buffalo)
1 Tbsp minced or crushed garlic
1 Tbsp fresh lemon juice
red pepper flakes
Place the peanuts in a blender, and ground briefly in a few bursts, until they form a course meal. Set aside. Place a large, heavy-bottomed, non-stick saute pan or large frying pan over medium heat for about 2 minutes. When it is hot, add about 2 tsps of the oil. Wait another 10 seconds or so, then swirl to coat the middle section of the pan. (It won't be enough oil to reach all the way to the edges.)
Add the ginger and saute for a few minutes then add the crushed peanuts and the lemon zest. Cook over medium-low heat for about 10 minutes, stirring often, until the peanuts are lightly toasted. Transfer to a dish, and return pan to the stove over medium heat (You don't need to clean the pan at this point.)
After the pan has been sitting over medium heat for 3 minutes, add the rest of the oil, wait another 10 seconds, then swirl to coat the pan. Turn the heat to high, and add the green beans and salt. (The pan should sizzle when the green beans hit.) Stir-fry over high heat for about 5 minutes, or until "tender-crisp," shaking the pan and using tongs to keep the green beans moving as they cook.
Stir in the Protein-of-Choice along with the garlic. Lower the heat to medium, and cook for another 2 to 3 minutes, or until everything is heated through. Toss in lemon juice and the peanut mixture, and stir until well combined. Sprinkle lightly with red pepper flakes, and serve right away.
Per serving: Calories: 345, Protein: 29g, Saturated Fat: 3g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 9g, Dietary Fiber: 9g.
Notes/Results: Yum! This was a really good combination of flavor and texture. I liked the pairing of the crisp-tender green beans with the ground bison, (although the recipe is written for any lean protein like beef, chicken, tofu, etc.), combined with the garlic, ginger and lemon. It was perfect with the texture and roasted flavor of the crunchy peanuts added in. A couple of small changes; I had about 3/4 of a pound of the ground buffalo that needed to be used up so I put it all in (the recipe called for about 8 oz). I also added extra garlic of course, and sprinkled my red pepper flakes more than "lightly" for extra kick. Quick to throw together and perfect with some brown rice and a a small salad for dinner. I will make this again.