INDONESIAN GREEN BEANS WITH GINGER AND CHILIS

This fresh and fiery dish will win your heart. Carrots or sweet peppers make an appetizing variation.

SERVES 4

1 lb. (approx. 3 cups) fresh green beans

Trim ends from beans and cut them into 2˝ lengths. Set aside.

4 T. Sunflower oil

1 small fresh hot chili, seeded and minced

4 large cloves garlic, minced

1˝ fresh ginger, peeled and grated

1 bay leaf

1 small onion, cut into crescents

Place a wok over high heat. When hot, carefully add the oil. When the oil is hot, add chili and seasonings. Stirfry for one minute. Add onion and green beans and stirfry for an additional 3 minutes.

½ cup water

1½ cups bean sprouts

salt to taste

Add water and salt to green beans. Cover; reduce heat. Simmer for 5 minutes. Stir in the bean sprouts during the last minute of cooking. Serve over rice, with Baked Marinated Tofu.