Serves 4–6

Pumpkin? Really? Yes, really. The slightly sweet flavor of the pumpkin handles the strong flavors of the peppercorns and the garlic astonishingly well. I like to serve this as an accompaniment to simple grilled meats.

Gingered Green Beans

2 tablespoons vegetable oil

1 stalk lemongrass, minced (inner tender portion only)

1 tablespoon peeled and minced ginger

1–3 (to taste) serrano chilies, seeded and minced

½ cup coconut milk

¼ teaspoon salt

½ pound green beans, trimmed

  1. In a medium-sized saucepan, heat the oil on medium-high. Stir in the lemongrass, ginger, and chilies; sauté for 1 to 2 minutes.
  2. Stir in the coconut milk and the salt until well combined.
  3. Add the green beans, raise the heat to high, and cook for 3 minutes or until the beans are done to your liking.