Green Beans with Cumin and Fennel

This blog has been renamed and moved.  The new name is Jasmine Tea.  Please visit this post at http://www.jasmineteablog.com/2010/03/green-beans-with-cumin-and-fennel.html

I like learning how to make Indian dishes because I like playing around with spices.  I feel like a witch using magic ingredients to make potion. This simple vegetable dish is very similar to Chinese stir-fry.  You put the aromatics in, then the veggies, then the seasoning, some liquids, cover and wait, and then there it is, a magic potion for me to revitalize my day.  I need veggies everyday.

Kitchen notes:  I did not change much about the recipe since this is such a simple one.  I did increase the turmeric by a small amount because I like the smell of it. I also substituted parsley with cilantro because I did not have cilantro on hand.  But please do use cilantro. It gives a nice touch to the dish.

magic ingredients

Recipes:  Green Beans with Cumin and Fennel

Adapted from World Vegetarian by Madhur Jaffrey

Ingredients:

3     Tbsp canola oil

1     tsp whole cumin seeds

1     tsp whole fennel seeds

2     good-sized shallots or 1 small onion, peeled and cut into fine slices

1     garlic clove, peeled and cut into fine slices

1    1" piece of fresh ginger, peeled and cut into very fine slivers

1    lb green beans, cut into 1" pieces

1    tsp ground coriander

1    tsp ground cumin

1/4 tsp ground turmeric

1/4 tsp cayenne

1/2 cup water

3/4 tsp salt

1    small tomato, chopped

3    Tbsp fresh cilantro, minced

Directions:

1. Heat oil in a large saute pan over medium high heat.  When the oil is very hot but not smoking, add the whole cumin and fennel seeds.  Stir for a few seconds and then add the shallots, garlic and ginger.  Stir for a minute or until lightly browned.
2. Add the beans and stir for another 2 mins.
3. Add the coriander, cumin, turmeric and cayenne and stir for a few seconds.
4. Add water and salt and bring it to simmer. Stir and cover.  Turn the heat down to low and let it simmer for 5 mins.
5. Add the tomato and cilantro. Stir and cover.  Cook for another 4 to 5 mins oruntil the green beans are tender.

Stir Fried Celery and Carrots with Dried Tofu

This blog has been renamed and moved.  The new name is Jasmine Tea Please visit this post at http://www.jasmineteablog.com/2010/03/stir-fried-celery-and-carrots-with.html

Spring is on its way.  Pretty soon, the grass will be greener, the cherry blossom will be blooming; the dog will be happier since we will take him out more with nicer weather. This is just an anticipation.  The gloomy sky out there says nothing about spring.  To keep my hope alive, I need some spring colors.  Here is a simple stir-fry dish with lovely colors.

Kitchen notes:  

• The dried tofu is an extra firm tofu without much moisture. They usually come with different flavors and five spice is one of the most popular flavors. There are usually 4 pieces in a package. You can get it from most of the Chinese grocers. 
• To remove the strings of the celery, place the inside (the hollow side) of the celery stalk upward.  Cut the bottom white part close to the root slightly, not all the way through. Then bend the cut portion outward and pull towards the top of the stalk with the strings.  

Recipe:  Stir Fried Celery and Carrots with Dried Tofu

Serves 2 (double the recipe to serve more)

Ingredients:
1     Tbsp canola oil 
2     ribs of celery, cut into matchstick, around 1 1/2" long
1     small carrot, cut into match stick, around 1 1/2" long 
1     piece of five spice dried tofu, cut into match stick, around 1 1/2" long
1     Tbsp chicken or vegetable stock or water
1/4  Tsp salt
1     Tsp Chinese cooking wine (optional)
1     Tsp sesame oil

Directions: 

Heat the oil in a medium saute pan over medium heat.  Add the celery, stir fry for 2 mins.  Add the carrots, chicken stock and salt.  The moisture from the stock help the veggies to cook faster.  But too much moisture may steam the veggies instead. So avoid putting too much in. Stir fry until the veges start to soften, about 2 more mins.  Add the dried tofu and the cooking wine (optional). Toss everything together and stir-fry for another 2 to 3 mins or until the vegetables are tender.  You can add a little bit more chicken stock, one Tbsp at a time, if the pan is too dry and the veges start to brown. To finish off, add the sesame oil and stir fry for a few second.  Serve immediately.