una receta para ustedes: dos

2/3 lib. "green beans"
3 tomates
1/2 cebolla
1/3 pimiento rojo
2/3 tbs pimientos chilis
4 dientes de ajo
1/2 cucharon gingebre fresco
1/4 taza cilantro
1/2 taza mania, machacada
jugo de un limonito
salsa de soya o Braggs y copos de pimiento rojo machacados
aciete de olivo
arroz o pasta




2/3 lb green beans
3 plum tomatoes
1/2 onion, finely chopped
1/3 red pepper
2/3 tbs chili peppers, diced
4 garlic cloves, minced
1/2 tbs fresh ginger, minced
1/4 cup cilantro, chopped
1/2 cup peanuts, crushed
juice of 1 small lime
Braggs and crushed red pepper to taste
olive oil
rice or pasta

serves 2-4

Instructions:

1. Blanch green beans for 4 minutes in a medium pot and begin cooking rice. Drain green beans, break in half, and set aside.



2. Meanwhile, heat oil in a large frying pan or wok on medium heat.
3. When oil is hot, add garlic, ginger, and minced chili pepper. Cook for 30 seconds, then add onions.
4. When onions become translucent, add crushed peanuts and lower heat slightly. Cook for 2 minutes, so outside of peanuts take on a roasted color. Note that there is absolutely no wisdom for why I added the peanuts at this phase, that's just how I did it the first time. You can add the peanuts later if it makes more sense to you.
5. Add green beans and red pepper to the frying pan, then pour in Bragg's or soy sauce to taste. Cook and continue to add Bragg's/soy sauce so that the green beans take on the flavor.
6. As you see fit, add the diced tomatoes, pour the lime juice into the frying pan, and cook for about 1 minute, then add all but two teaspoons of the chopped cilantro.

Entonces, buen provecho!