This recipe was handed down to me by my father, Catalino Martin Ramos, who was an excellent gardener and cook and photographer. Any time I make a really good meal or concoct my own recipe, I credit his inspiration. ~ Pualani Ramos
2 pounds fresh Long Beans
4 or 5 thin slices of fresh ginger
2 or 3 large garlic cloves, minced
1 ½ tablespoons oil*
3 large tomatoes or 1 pint of cherry tomatoes or 4 or 5 roma tomatoes
Hawaiian Sea Salt to taste
1. Cut the cherry tomatoes in half; the larger tomatoes into wedges.
2. Rinse the beans and trim the ends. Cut the beans into lengths of 3 to 4 inches.
3. Mince the garlic, slice the ginger
4. Put the olive oil in a medium warm pan on the stove or wok.
5. Add the ginger and garlic to the pan. Stir. Let the flavors blend; about 1 minute.
6. Add the beans. Splash about a table spoon of water into the pan and immediately cover. The beans will steam in the pan very quickly; 2 or 3 minutes at most.
7. Remove vegetables from the pan and place in a bowl. Add the cut up tomatoes and toss.
8. If you like salt and your diet can handle it, add a pinch to taste. You are done!
Note: sometimes this dish is chilled and served cold. It can also be served at room temperature. Personally, I like it hot.
Recipe contributed by Pualani Ramos.* This recipe originally called for organic, extra virgin olive oil, which is a very healthy choice. To make this into an “A” recipe, the more generic term “oil” is used.