alteRecipes.com recipe
derived from Mollie Katzen & Walter Willett's
Eat, Drink, & Weigh Less
(Hyperion, 2006, pages 218-219)
| 1. | raw peanuts | ¼ cup |
| red pepper flakes | to taste | |
| 2. | peanut oil | 4 teaspoons |
| fresh ginger | 2 Tablespoons, chopped | |
| lemon zest | 1 Tablespoon | |
| 3. | green beans | 6 oz. |
| salt | to taste | |
| 4. | raw catfish | 4 oz. |
| garlic | 6 cloves chopped | |
| 5. | raw catfish | 4 oz. |
| garlic | 6 cloves chopped | |
| 8. | lemon juice | 1 Tablespoon (or to taste) |
1. Toast the raw peanuts in your toaster oven for the same amount of time as you toast bread. Chop them and put them aside in a bowl with the red pepper flakes.
2. Put the peanut oil, ginger, and lemon zest in a cold nonstick frying pan and stir them around to distribute the oil evenly.
3. Cut the green beans into inch-long pieces and put them and the salt into a bowl.
4. Cut the catfish into inch-sized chunks and put it and the chopped garlic into a bowl.
5. Turn a high flame up under your frying pan. Cook the ginger and the lemon zest till you can smell the ginger, about 2 minutes.
6. Add the green beans and salt to the frying pan; let them cook undisturbed till the green beans are browned, 4-5 minutes, stir them once, and let them cook undisturbed for another 2-3 minutes.
7. Add the fish and the garlic and stir to distribute them evenly among the green beans. Cook till you can smell the garlic, 2-3 minutes.
8. Add the peanuts and the red pepper flakes, and squeeze the lemon directly into the pan. Stir everything once, then cook till everything is warmed through, 2-3 minutes.