alteRecipes.com recipe
derived from Mollie Katzen & Walter Willett's
Eat, Drink, & Weigh Less
(Hyperion, 2006, pages 218-219)
| 1. | peanut oil | 4 teaspoons |
| fresh ginger | 2 Tablespoons, chopped |
|
| lemon zest | 1 Tablespoon | |
| 2. | green beans | 6 oz. |
| salt | to taste | |
| 3. | raw catfish | 4 oz. |
| garlic | 6 cloves chopped | |
| 4. | roasted peanuts | ¼ cup |
| red pepper flakes | to taste | |
| 8. | lemon juice | 1 Tablespoon (or to taste) |
1. Put the peanut oil, ginger, and lemon zest in a cold nonstick frying pan and stir them around to distribute the oil evenly.
2. Cut the green beans into inch-long pieces and put them and the salt into a bowl.
3. Cut the catfish into inch-sized chunks and put it and the chopped garlic into a second bowl.
4. Chop the peanuts and put them and the red pepper flakes into yet a third 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 and let them cook undisturbed till the green beans are browned and crispy on the side facing down, 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 around to distribute it evenly, and cook just till everything is warmed through, 2-3 minutes.