Sauteed Green Beans and Mortgage Backed Equity Salami:

This is a signature offering here at the Central Bank of Belongaobi. In the warmer months I grow my own green bean varietals and prepare this or some variation about three times a week. Winter months, the beans are from the store, of questionable quality, and outrageously priced from $3.75 to $4.00/ pound. Even so, the complete dish pictured below costs about $1.50 per person to make.

Materials and methods:











Three pieces of salami cut into 1/4 in strips
1/4 teaspoon of fresh thyme
1/4 lb green beans, cleaned and parboiled about
5 minutes or nuked 3.33 minutes on high
2 small or one medium onion cut into 1/8 in thick slices
2 medium mushrooms sliced about 1/4 in thick
1 tablespoon of thinly slivered fresh ginger
1/4 teaspoon of minced garlic
1/2 a shot of olive oil
1 teaspoon of lemon juice
1 teaspoon of terriyaki sauce
pepper and salt to taste

1. add the olive oil and garlic to a wok with high heat
2. add the parboiled green beans, thyme, and slivered
ginger
3. cook rapidly on high heat with periodic turning. I like
my beans slightly charred so I let them sit a bit
between stirrings. Should take about 3-4 minutes.
4. add the lemon juice
5. temporarily remove the bean mix from the wok
6. add the onions, and black pepper. Sautee on high heat
until they turn brownish.
7. add the beans back and the mushrooms. Sautee an
additional 1-2 minutes and add the terriyaki with
stirring.
The end product should look like this:












Served here with herbed rice, two sliced hard boiled eggs with red roasted pepper garnish, and my ubiquitous triangles of flame grilled tortilla.