Tofu and Green Beans in a Lemongrass Broth

2 stalks of fresh lemongrass, roughly chopped (the whole lot)
2 thick slices of ginger
6 kaffir lime leaves (or zest of 1 lime)
1 large bunch of coriander (cliantro), well washed and shaken dry
Sea salt
1 tablespoon of tamari or soy sauce
1 tablespoon of palm sugar or brown sugar
1 x 300g (10 oz) packet of organic silken tofu
A large handful of green beans, topped and tailed
1 teaspoon of macadamia or light olive oil
2 small red onions, thinly sliced
2 cloves of garlic, thinly sliced
1 red chilli, finely chopped
½ teaspoon of turmeric
200ml of coconut milk
Rice, to serve
Fried shallots, to serve (optional)

Prepare your rice before you begin.

Place the first 3 ingredients into a saucepan. Cut the leaves from the stalks of the coriander and set them aside. Roughly chop the stalks and, if you are lucky enough to have the roots with your coriander, roughly chop them too. Chuck these in to the saucepan, add 1 ½ cups of water and a good pinch of salt. Bring to a boil, then simmer, uncovered, for 15 minutes or until reduced to a little over half. Strain into a jug and stir in the tamari and sugar.

Gently drain the tofu. Place it carefully on a wad of kitchen paper and slice into cubes (don’t be precious – it will dissolve a little into the sauce). Slice the beans into 5cm (2 inch) lengths. Bring a saucepan of water to the boil, throw in the beans and simmer them for 3 minutes. Drain and set aside.

Heat a frying pan, add the oil and when it is hot add the onions, garlic and chilli. Stir fry over a high heat for 2 minutes and then add the par-cooked beans and the turmeric. Pour in the broth, add the tofu and gently stir. Add the coconut milk and simmer the whole lot for about 5 minutes. Add the reserved coriander leaves (yes, all of them), stir and simmer for a further minute.

Taste for salt, adjusting as you see fit - a splash of fish sauce (nam pla) is good - and serve over rice. Scatter each dish with fried shallots, if using, and serve immediately.

String Beans With Ginger and Garlic

Recipe from The New York Times

Salt
2 1/2 pounds string beans (French-style slim haricots verts work especially well), trimmed
4 tablespoons vegetable oil
1/4 cup minced fresh ginger (about 6 inches ginger root, peeled)
4 medium-size garlic cloves, minced

Bring a large pot of salted water to a boil, and fill a large bowl with ice water. Working in two batches, boil beans until just tender but still crisp and bright green. Start testing after 4 minutes or so, being careful not to overcook. When done, plunge beans into ice water to stop cooking, lift out immediately when cool and drain on towels. (Recipe can be made to this point up to a day in advance and kept refrigerated, wrapped in towels.)

When ready to cook, heat 2 tablespoons oil in a wide skillet over high heat. Add half the beans, half the ginger and half the garlic, and cook, stirring and tossing constantly, until beans are heated through and ginger and garlic are softened and aromatic. Sprinkle with salt, and remove to a serving dish. Repeat with remaining oil, beans, ginger and garlic. Serve.

Green Beans with Almonds

1/2 pound green beans, trimmed
1 1/2 tablespoons unsalted butter
1 garlic clove, minced
1/4 cup blanched whole almonds, finely ground or sliced

Cook beans in 3-qt. saucepan of boiling salted water until crisp-tender, about 4 minutes, and drain. Melt butter in a large nonstick skillet over moderate heat, then cook garlic, stirring, until it just begins to turn golden, about 1 minute. Add almonds and cook, stirring, until they begin to color slightly, about 2 minutes. Add beans and cook, stirring, until tender and heated through, about 2 minutes. Season with salt and pepper.