Green bean stir-fry
done in a jiffy

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This dish was prepared by Peter Merriman of Hula Grill on Maui and Merriman's Restaurant on the Big Island, on "Hawaii's Kitchen" Sunday. The show airs at 5:30 p.m. on KHON/Fox.

Spicy Green Bean and Tomato Salad

2 tablespoons peanut or olive oil
1/2 pound green beans
1 teaspoon EACH chopped ginger and chopped garlic
2 tablespoons chopped takuan
1/2 teaspoon sambal
1 tablespoon EACH soy sauce and rice wine vinegar
1 tomato, sliced
1 bunch cilantro
Toasted macadamia nuts

Heat oil in wok. Add beans; sauté on high 1 minute. Add ginger, garlic, takuan and sambal. Sauté 30 seconds. Add soy sauce and vinegar. Toss with tomato; garnish with cilantro and nuts.

Watermelon Soup

1 small Maui onion
1 tablespoon sweet chile sauce
1 large cucumber, peeled, seeded and diced small
4 cups watermelon purée
1 tablespoon nam pla (fish sauce)
1-1/2 teaspoons kafir lime leaves (6 medium leaves), veins removed and finely chopped
1-1/2 tablespoons lemongrass, finely chopped (bottom 1/3 of stalk)
Fresh mint leaves, for garnish

Purée onion, sweet chile sauce and cucumber in blender. Add watermelon purée and continue blending. Add remaining ingredients. Put in freezer for 1 hour, then refrigerate 4 hours.

Serve chilled in martini glass with mint garnish.

Kea Au Foster

8 tablespoons butter
2 cups brown sugar
1 teaspoon cinnamon
6 bananas
Juice of 2 oranges
Juice of 1 lilikoi
1/2 cup dark rum

Heat butter, brown sugar and cinnamon in a sauté pan until dissolved. Add bananas and cook 2 minutes. Add fruit juices and rum. Serve over ice cream.

Nutritional information unavailable.

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