- fresh green beans, ends snapped off
- fresh carrots, sliced thinly lengthwise
- wok oil
- soy sauce
- mirin
- sesame oil
In a small bowl whisk together sesame oil, mirin and soy sauce. Set aside. Heat oil in wok for about 3 minutes over a high flame. Add veggies and cook over a high flame for about 5 minutes or until tender, stirring constantly. Remove from heat and stir in sauce, serve immediately.
The dish: It's impossible to do much of anything these days without hearing about how we can all be greener. For a phrase that didn't exist a few years ago outside of a bike riding frog, it seems as though it really might not be that easy to be green. Eating at home is one sure way to reduce your carbon footprint if for no reason other than you'll be driving to get your food once a week or so at the store as opposed to meal by meal dining out. Bonus if the food you're cooking was grown and sold locally (the above was). Outside of eating food raw, wok cooking is one of the most efficient ways to prepare meals. Using a wok involves cooking food quickly over a high flame, using as little fuel as possible. The curved shape of a wok allows for food at the bottom to be seared at an intense temperature, while being able to be tossed around by the chef with a low likelihood of spillage, reducing waste. The shape also allows for very little heat to escape as the sloping sides capture most of what dissipates from the bottom. The model of efficiency, I wonder why the Government isn't giving us money to trade in our old frying pans on shiny new woks. I hate saying it, but using my wok makes me think that Kermit was wrong, it is easy being green.
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