If I could only eat three vegetables for the rest of my life I would choose:
- Green Beans or asparagus (although apparently asparagus makes one’s er, urine, smell funny…)
And this dish has two of the vegetables on my list. Gotta be good right? At least to me it was. I like to cook green beans till they are a little soft, not crunchy at all. My dad claims that not well-cooked green beans, i.e. crunchy beans, are toxic, but I’m not sure he has actual proof for that. I just like the softer texture better.
I also used a little bit of bacon grease. I am fairly health-conscious, but bacon grease is good stuff. I actually have a tupperware of it in the fridge, mixed with Chinese sausage as well as Italian sausage grease. Might sound kind of gross to you, but a little pat of the thing melted in a wok does wonders on vegetables. You get a meatiness without using actual meat. Of course, if you are a vegetarian, skip.
This is terribly simple to make. Trim the beans, slice the onions. Melt the bacon grease, or add a couple tablespoons of oil. Add the vegetables and stir. Place the lid on and cook for about 8 minutes, stirring every few minutes. The beans will be tender and the onions soft. Great quick side dish!