Twice-Fried Green Beans & Peas with Garlic

In this variation on a classic Sichuan dish, you pre-fry the Green Beans, then cook the garlic, then fry the beans again with the Peas and garlic.  Cooking the beans this way makes them more tender and flavorful.

Trim the ends off 1/2 lb. of Green Beans and cut in 2 inch pieces.  Shell English peas to make 1 C. or prepare 1 C. snap peas by pulling the strings off and cutting them in half.

Peel and mince garlic to make 2 T. or more.  Peel and mince fresh ginger to make 1 T.

Heat 1 T. peanut or safflower oil in a wok until very hot and add the beans only (not the peas!).  Cook until they begin to blister and brown, then remove to a bowl or plate.

Heat 1 T. oil in the wok and add the garlic and ginger and cook very briefly, then add 1/2 t. of your favorite chile paste (or leave it out if you like).  Add the peas to the wok and cook for 1-2 minutes, until they turn a brighter shade of green.  Add the green beans along with 1 T. soy sauce and a dash of black or white pepper.  Stir fry for another 1-2 minutes, then turn off heat and transfer the contents of the wok to a bowl or plate.

CLICK HERE FOR MEMBER NEWS

Dreaming of a Wet Thanksgiving

We started picking Satsuma Mandarins on Saturday, and with that, we have now fully settled into “winter mode” — a relatively calm period at Terra Firma where we harvest citrus, root crops, and leafy greens. But it doesn’t feel like … Continue reading

A Bitter and Sweet Lettuce Tale

Last week I wrote about carrots — a vegetable we grow that few other farmers in our area grow.  Another one is lettuce. Most of the lettuce that grows in the area around our farm is actually a weed:  wild … Continue reading

Your Source for Hand-Crafted Carrots

It might surprise you, but for over 25 years, we’ve been one of the largest carrot growers in the Sacramento area.  But that is a deceptive statistic.  Very few farmers grow carrots at all in this area, so the 4 or 5 … Continue reading