Monday, September 17, 2012

Chinese at Home


Braised Rabbit with LOTS of Chilies





No need for greasy delivery when you whip up Chinese fare as easy and healthy as our string bean recipe below. After enjoying just-torched Creme Brulee with Ben, Ruske and her mom Connie, Cafe Drake hosted Chinese Sundays at our place. Minus the take-out menus.


CAFE DRAKE's SICHUAN SUPPER


Rum and Soda
Snacks


Sichuan Braised Rabbit with 3 Peppers (Dried Red Chile, Fresh Green Chile, Sichuan Peppercorn)
Pan-Fried String Beans with Garlic and Oyster Sauce
Sauteed Daikon
Wood Ear Mushroom Salad with Lime and Coriander Dressing
Preserved Radishes
Brown Rice


Cocoa Almonds
Cheese
Calavados



STRING BEANS WITH GARLIC AND OYSTER SAUCE

Begin by par-boiling 2 or 3 cups of trimmed and chopped string beans for 3 minutes. Drain and set aside. Heat 2-3 T. peanut or vegetable oil in a wide skillet. Peanut oil adds another depth of flavor but is not essential. 
 
When hot toss in 4 or 5 chopped cloves of garlic, stirring constantly for 30 seconds, allowing the garlic to brown but not to BURN. Quickly add the blanched green beans and cook over medium-high heat for a couple of minutes. Add 3 or 4 T. oyster sauce along with 2 T. brown sugar. Cook quickly until string beans are almost completely dry. You may raise the heat to high as long as you watch carefully for scorching. 
 
Season with black pepper and cayenne pepper, cook for 1 more minute and serve hot or warm. Also very nice garnished with slivered raw onion.

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