As we celebrated our Fourth of July, we were watching the saga of the latest terrorists in England. They are all doctors? All I can say is, if their medical skills were on the same level as their terrorism skills, someone was getting bottom of the barrel medical treatment. Is there anyone in Great Britain who does not know that there are cameras everywhere?
Don’t you just love it? I mean the British reaction to terror attacks or disasters? All stiff upper lip, steely calmness, and determination that life will go on as before. In contrast to the American reactions to troubles, well, at least the media’s reporting, where the public appears to fall apart. Our public, or our media, needs to re-examine our British roots and develop the British attitude of we will not let anyone disrupt our way of life.
We have been talking about Hawaii and I wanted to send along a delightful Hawaiian vegetable dish that highlights the way Hawaiians blend cultures to come up with great food. This is a real summer dish as all the herbs and vegetables MUST be garden fresh.
Eurasian Vegetables:
1/2 pound green beans, cut into 1 inch pieces
1/2 sliced water chestnuts
3 cloves of garlic
2 tablespoons Peanut Oil
1 teaspoon tarragon, fresh
1 teaspoon basil, fresh
black pepper
1 teaspoon salt
2 tablespoons white wine
1 sweet red pepper
1 sweet green pepper
3 green onions, sliced on the diagonal
1 tablespoon white vinegar
1 teaspoon parsley, chopped fine
Heat the peanut oil in a wok, or a large skillet. Crush the garlic cloves in a garlic crusher and stir-fry for a minute. Discard the garlic. Ad the beans and stir-fry for 3 minutes. Add water chestnuts, tarragon, basil, salt, wine, and pepper. Cook 30 seconds. Finally add the peppers, onions, vinegar and parsley. Stir-fry for 30 seconds.
Serves 6.
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