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