5 August 2010  |  Recipes

Spicy Green Beans and Grilled Kind-of-Asian Corn-on-the-cob

I was inspired by some spicy edamame I had a restaurant.  If you want, substitute steamed or boiled edamame (in pods) for the green beans.

Spicy Green Beans

  • 2 handfuls green beans
  • 2-3 tbsp olive or canola oil
  • 1.5 tsp fresh ginger, grated or minced
  • 1 clove garlic, pressed or minced
  • crushed red pepper to taste
  • few dashes soy sauce
  • dash of rice vinegar (optional)
  1. boil water in a sauce pan, add beans and cook only a few minutes until tender but still crisp
  2. heat oil
  3. add ginger and garlic and red pepper flakes and saute 1 minute
  4. add beans and toss to coat with oil
  5. add soy sauce and rice vinegar and cook a few minutes, until sauce coats beans nicely

Kind-of Asian Grilled Corn-on-the-Cob

  • 4 ears of corn
  • 1/8 c soy sauce
  • 1/8 c rice vinegar
  • 1 clove garlic, pressed or minced
  • 1 1/2 tsp sugar
  1. peel back husks of corn (keeping them attached), remove silk and recover ears with husk
  2. soak ears 15-20mins in water
  3. whisk remaining ingredients together in bowl
  4. grill corn until husks are charred in places
  5. remove husks and continue to cook a few more minutes, brushing ears with glaze several times




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