Winter Dish Of Chick Peas And Wild Mushrooms Food

GREEN BEANS WITH WILD MUSHROOMS

Steps:

• Rinse the mushrooms in cold water and drain. Remove and discard the stems. Cut the caps into 1-inch strips. Rinse the green beans in cold water and drain. Snap off the ends. In a small bowl, mix the cornstarch and 2 teaspoons cold water.
• Heat a wok over high heat. Add the vegetable oil and rotate the wok to coat the sides. Add the garlic, green beans, and salt and stir-fry for 1 minute. Add the mushrooms and continue to stir-fry until mixed. Stir in the oyster sauce. Stir in the chicken broth and heat to boiling. Stir in the cornstarch mixture; cook and stir until thickened, about 30 seconds. Turn off the heat and remove the green beans with tongs. Arrange the green beans across a platter and top with the mushrooms.

CHICK-PEAS AND SPINACH TAPAS

Steps:

• If using fresh spinach: Cook the spinach in a saucepan with the water clinging to its leaves, stirring, until wilted. Drain, squeeze dry, and finely chop. If using frozen spinach, follow package directions, drain, squeeze dry, and finely chop.
• In a bowl combine the spinach with the chick peas, pepper, chives, lemon juice, oil, salt, and pepper. Serve as is or chilled with toasted bread or as a filling for pita pockets.