“Easy Veggie Dishes” is the theme of our new “Quick Bite” series Lets’ face it, we ALL could use more delicious, easy veggie dishes. I just came back from China and walking around the streets to markets and Chinese “fast food” stalls, I was inspired to throw what’s fresh from the market into a HOT wok, with a few seasonings (ALWAYS chopped garlic), salt or soy sauce, maybe some hot chiles and serve it hot and fast. But then you could do something like we show in this video…. I like to serve these beans warm or at room temperature. They’re also a nice bed for a layered salad with other vegetables like roasted red peppers, and left-over cooked meat or seafood. I use a simple sesame vinaigrette for a dressing. (The recipe is in a number of my books including “Spices of Life, “Spoonful of Ginger”, and “Asian Noodles”.

Green beans make me nostalgic because they remind me of the greens beans my Mom used to make on Thanksgiving. She used to pan-fry them with some onions in a pan, using a combination of water and soy sauce. She first covered them with a lid until they were crisp-tender, then uncovered the pan and reduced the juice to a glaze. I still love them- hot or cold.

Enjoy! More Quick Bites and highlights from my trip to China- coming up!!

Nina

BTW, if any of you remember Hailey Hao from previous videos, Hailey is in Sichuan getting married. BTW, Sichuan province is where they had the BIG earthquake in China, but I am THRILLED to say, she is okay and not affected- even though her parents live about 5 hours away.

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1 1/2 pounds fresh string beans

1 tablespoon water

1/4 cup toasted sesame oil

1 teaspoon salt or soy sauce (to taste)

toasted sesame seeds

1. Either using a knife or your fingers, remove the ends of the string beans. Rinse lightly. Drain. There should be a little bit of water left in the bowl (about 1 tablespoon).

2. Pour toasted sesame oil over the beans, add soy sauce or salt to taste, and toss the beans in the mixture.

3. Put the beans in a heat-proof dish, and cover with plastic wrap. Steam in the microwave for 3-4 minutes.

4. Remove carefully from the microwave and take off the plastic wrap. Sprinkle toasted sesame seeds over the top of the beans, and serve hot or at room temperature.

© Nina Simonds 2008

Six Servings

The combination of honey and orange juice gives the salmon a lovely glaze. To prevent the salmon from sticking, brush or spray oil generously on the grill and use a firm hand with your spatula. I like to make any leftovers into a main-dish salad the next day for lunch or dinner.

Ginger-Honey Marinade

1/2 cup orange juice
1/4 cup soy sauce
2 tablespoons minced fresh ginger
2 tablespoons honey
1 teaspoon toasted sesame oil

Mix all the ingredients in a saucepan and bring to a boil. Reduce the heat slightly and simmer 5 minutes. Use as directed in the recipe.

6 salmon steaks
3 tablespoons virgin olive oil (for oiling the grill)

1. Pour half of the ginger honey marinade into a bowl and cool slightly. Keep the other half warm.

2. Put the salmon in one layer in a shallow pan, pour half the marinade on top, and turn the fish so that all sides are coated. Cover with plastic wrap and let sit for 30 minutes.

3. Prepare a medium-hot fire for grilling or preheat a gas grill, and arrange a rack 3 to 4 inches from the heat. Brush the grill with the olive oil and arrange the salmon steaks on top. Cook, brushing with the marinade, until the flesh is just opaque, about 6 to 7 minutes per side. Carefully slide the fish off the grill and serve with the remaining marinade spooned on top of each steak. Serve with a stir-fried green vegetable and steamed rice or rice pilaf.

© Nina Simonds 2008