Stir Fried Flat Green Beans…. & 10 Random Facts About Me
Last week been hectic. A week before that, my back ached, did not do much heavy things. I felt like a semi invalid. Culprit of my back pain, the new aerobics shoes, they were too stiff and I kept tripping over or twisting my foot.
As soon I was back to my merry self, the weather cooperated too. Sun smiled and the sky was blue – bit warmish. Took the chance to clean the veranda, cleaned the glass doors and the fresh air circulated around the flat boosted my energy to catch up with my domestic responsibility.
I was even in all fours scrubbing the stone floor of the kitchen and the marble work top.
Ah DOMESTIC DIVA!!
Checked the fridge and pulled out a bag full of flat beans. The Greeks stew these kind of beans with tomato sauce called FASOLAKIA and I didn’t feel like a vegetarian meal will keep my energy going.
What reminds of these beans are the ladies at the market in the Philippines would sell these pre sliced. I would watch them in awe slicing these beans with a thin blade.
You know those blades used in shaving (am sure am not imagining this – I pretty have a good photographic memory).
I used my global knife to slice the beans thinly and I found a slice of pork chop (neck part).
Basically I just stir fry them.
I could not help myself but cooked rice too.
Last week too I have been tagged:
Those memes are going round the blogsphere. I have been tagged by two fellow food bloggers.
Mae of Rice & Noodles, based in Jersey, Channel Islands
and a wonderful jolly French lady Bea of La Tartine Gourmande
on 10 random facts about me. I posted this meme on my other blog which is still being tweaked and worked on.
Critics concerning the page, layout, colour are welcome.
I have not seen this way of cutting the greens, interesting. Sorry about your back! This is tough, and I know it as I have a history of back issues, thank god, solved now, but still a weak spot all the same.
I do this too over here. The abundance of green beans here is overwhelming!
BEA: This kind of beans are very popular in the Med are but I have noticed too that only we Filipino cut it this way.
I have to hold the knife tightly to give a good equal and SLANTING slices.
I spoke to one of my trainer about the shoes he said the shoes are not suitable with everyone. He guessed immediately what kind of shoes I was talking about.
The Swiss Cheese wants to head to the Alps soon for skiing must be careful with backs!
Bonjour Sha,
I admire your organisation. Will e mail later!
Bon Dimanche
I remember this is always how I saw these beans sliced when they were cooked in Filipino dishes.
Ate Sha do you also take the pictures yourself ? Since you are also a good cook and a good photographer as well!
hi sha, it all looks so good and beautiful and delicious – you are absolutely right, cutting the beans the right way makes a huge difference
Hei sha! Very good idea for today’s meal. Wala akong maisip iluto and this is just what I need! Thanks 🙂
Ah what a domestic diva you are indeed! sorry to hear about your back. i am not very fond of string beans (except in sinigang), but the photo you have, certainly made it look more tempting.
Sha,
Katuwa ka, takaw ka rin siguro!
I can eat these without the rice. I use lee kum kee sauce and presto – pinghalong pinoy en chinese cuisine.
BTW, THANK YOU for the LOVELY GIFT! I got ’em!
Hello Sha, I am desperately trying to learn how to cook and I am comin’ here daily for tips haha.
OK here is the step by step of this easy cooking
my recipe
half kilo of flat bean
1 pork chop
onion
garlic
soya
salt & pepper
1) wash and slice beans side ways. SLANTED
2) slice the pork into thin slices (the pork is just to flavour really)
3) heat up oil
4) saute the crushed garlic & sliced onions
5) add the sliced pork, season with soya, salt and pepper
6) Add the beans lower the heat, cover and cook just enough when the beans are soft but NOT SOGGY
7) season
easy cooking really!!
JO where is the other JO? Kuiipo thats the recipe above easy…
been looking for the Jo the one who runs and works as a nurse 😉
DUKE: Think the turkish way of cooking these beans are almost of the same with the greeks stewed with tomato.
RELLY: Bonsoir. organization? I dont enjoy cooking when the kitchen is dirty. since the kitchen is the heart of this place.. I must keep it clean all the time.
GERALD: very common Pinoy food indeed
CHARLES: yes charles i cook I take photos EXCEPT WHEN I HAVE GUESTS and irony is when I have guests thats when I cook exciting food but I do not have the time to shoot nor say to my guests ERR WAIT BEFORE YOU GET YR DISH I MUST SET IT hahhaa
J thanks, its creativity!
AL: you find these kind of beans at the Kurdish store, the runner beans I used to buy mine from the vietnamese store near Oslo train station.
SARI: you just discovered a tasty way of cooking the beans am sure this is good for bebe!
I love green beans even though my mom back home always tell me that they do not have the necessary nutrients needed in our body.
I like them especially when mixed with carrots stir-fried with soy sauce or the yasai itame vegetarian version with cabbage, onions, carrots and tauge. Oh yummy!
And I know what you mean about those market ladies who slices the green beans really fast with the rubie blade! I tried copying them at home, well to my mother’s horror, lol.
OMG, naglaway ako!
i like string beans or flat beans whatever. i like it with tomato sauce and pork too.
but your photo of the beans made me like beans the more.
you really are a good photographer sha.
DP aha so you tried to experiment with those blades and beans. They do it really fast,, I always wonder how come they never cut themselves
LUCHIE: thank you po I eat and take photos with tomato sauce ha I try that next time
AnP bawal mag lihi dito 😉