Before I forget :
Sometimes the vegetables and ingredients guide me to combine new flavours . And this recipe has come out full on crunchy.... Full of sunshine !! Green Beans. ( I can blanch it from next time)
Onion Julian sliced
1 tsp spoon
Crushed black pepper
Half lemon juice
A hint of Scotch / whiskey/ vodka ( in my case Glenlivet : army influence)
Sendha Namak or Himalayan salt ( this salt has a milder taste and is one of the 5 salts recommended by Ayurveda)
White Sesame seeds
Heat oil in wok/pan
Carmelisation : Add sugar in the oil and let the sugar almost come to burning point, add the onions. It gives a very lovely tinge to the onion and a creamy flavor.
Now add, slit green chillies + chopped garlic pods+ thinly sliced ginger+ salt as per taste.
Add the beans. Chinese cut suits them but I had them just diced .
High flame , stir fry. Cover the pan for one minute. Low flame. Stir fry for three minutes. Add lemon juice.
Let the beans go a but more tender.
Add a dash of scotch/ whisky ( this is not a necessary step) it can be easily skipped. Generously, sprinkle white sesame seeds.
Let the juices flow into the beans and cover the pan and let it sit for 30 seconds and its ready to serve.
And this creative cooking result for me is top class. (sometimes I come out with such hilarious taste)
#captain 'skitchen #creativetimepass#selfcooking#naturelover#peaceful#creativityforlife#happycooking#minimalistic#hobby#meditation