An old favorite in my house, this recipe is dead easy to make but very tasty. You can add or substitute zucchini for the peppers, but it will cook more quickly so add it even later. You can do this recipe in a skillet or in the oven. I do them on a cookie sheet on the grill right now as it’s still too hot to cook inside. Add basil leaves just before cooking is done for a Thai touch.
Trim 1/2 lb. of green beans and cut in 2-3 pieces.
Core 2-3 gypsy peppers and remove the seeds and pith. Thinly slice so they are the same size as the beans.
Peel and mince 2 cloves garlic. Peel and mince fresh ginger to make 1 T.
Stir fry or roast the beans for 10 minutes in 2 T. safflower oil and 1 t. salt. When they are beginning to soften but haven’t browned much yet, add the peppers. Continue to cook for another 5-7 minutes.
Add the ginger and garlic and toss well with the vegetables. Cook for another 1-2 minutes, before the spices start to burn.
Season with salt and pepper and serve.