News from Edible Phoenix
February 2006

Dear Charter Members of the Edible Phoenix Community,

It's here! The inaugural spring edition of Edible Phoenix is hot off the presses and available from our advertisers. (The list of distribution locations is available on the "Get a Copy" page of the website.)

There's also still time to sign up for your own personal Edible Phoenix subscription at the special pre-publication rate of $20 per year (regularly $28).

You won't want to miss our behind the scenes look at Binkley's Restaurant or the article on dark chocolate. (I hoped that our nutrition writer would tell me that I should consume unlimited quantities of dark chocolate; alas, her advice was not quite so generous).

We didn't have room for one of the green bean recipes in the "Green Bean Tales" article, so I've included it below as a bonus for you.

Happy reading and eating!

Warm regards,
Pamela L. Hamilton
Editor and Publisher, Edible Phoenix

Chinese Long Green Beans

You can find green beans that are one to two feet in length at Asian markets such as Lee Lee or Ranch 99. They usually come coiled in a bundle like a strange, multi-strand vegetable necklaces. They are perfect for this recipe, but you can substitute regular green beans and reduce the cooking time slightly.

Wash, top and tail the Chinese long beans. Then cut them into one-inch segments and make sure they are dry. Finely mince a clove of garlic and about two teaspoons of fresh ginger. If you like a little heat, measure ¼ to ½ teaspoon of crushed red pepper. Get out your cooking oil (preferably peanut oil or grapeseed oil since we will be cooking over high heat), soy sauce, and sesame oil. Put your wok (or a large frying pan) on a very hot burner to pre-heat. Make sure you have all of your ingredients ready to go.

Drizzle the cooking oil into the wok (about one tablespoon for a bundle of beans). Add the garlic, ginger and optional red pepper and stir fry for one minute (you don't want the garlic to burn). Add the green beans and stir-fry/flip them around the pan. You want them to get shiny and dark brown in spots. Remove one of the bean segments from the pan and give it a quick taste (being careful not to burn your mouth). If it still seems hard, add a tablespoon of water and cover the wok with a lid. (If you are using regular green beans you can probably skip this step). After a minute or two, taste the beans again. When they are tender, shut off the heat, drizzle a small amount of soy sauce and sesame oil over the beans (about 1 teaspoon each, but to your taste). Serve immediately to retain that "fresh from the wok" flavor.

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