Linda M. Kurth Author: Divorce & Faith, Romance & Food
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Fresh Chinese Green Beans

8/25/2016

2 Comments

 
PictureFresh Chinese Green Beans
 It's been many years since I've had a honest-to-God vegetable garden, so this year has been an exciting one. After several years of half-hearted efforts and then a remodel that made gardening downright impossible, I now have two large raised beds. I'm learning that I have so much to learn about companion planting and crop rotation, and not every planting has been a success. But I have to crow about these string beans. Aren't they beautiful?

So what to do with the first harvest of this crop? I've been on the hunt for a good recipe for Chinese Green Beans, so I went to the latest one in my recipe folder to verify I'd finally found the right one. Oh, yeah, I have.  I hope you agree, or at least I've given you some ideas how to make them to your taste.


​​Prep Time: 20 minutes    Cook Time: 10 minutes   Servings: 4-6

Ingredients
1 1/2 lbs fresh green beans, ends trimmed
2 tablespoons chopped fresh garlic (or to taste)
1 1/2 teaspoon fresh ginger root (minced)
1 1/2 tablespoons sesame oil
3 tablespoons soy sauce (low sodium)
1 1/2 tablespoons rice vinegar
1 tablespoon brown sugar, packed (can use a little more if desired)
1 tablespoon sweet chili sauce (or to taste)
salt (to taste)
cornstarch (Optional)
sliced almonds or
sesame seed 
Directions
​1. Cook the green beans in a pot of boiling salted water until crisp-tender (about 3 minutes) plunge into an ice water bath to cool completely. (You may try steaming them instead.)
2. Drain well and pat dry using paper towels.
3. Heat the oil in a large skillet over high heat; add in garlic and stir-fry 1 minute.
4. Add the beans and stir-fry for about 2 minutes.
5. Add the soy sauce, rice vinegar, brown sugar, sweet chili sauce and ginger. Cook until the sauce reduces slightly and coats the beans (about 1-1/2-2 minutes longer).
6. If you want a thick sauce mix a small amount of cornstarch with a small amount of cold water and add towards the end.
7. Add the almonds or sesame seeds; toss to coat and transfer to a serving bowl.
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I hope you enjoy this dish. Let me know if you've tried it and how it turned out. Good cooking to you,
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​Note: Would you like a printout of this and other recipes? These directions may help:
Use your mouse to select only the text you want to copy rather than the entire page. Then press Ctrl+C, open your Word program and press Ctrl+V to paste the semi-formatted text. Print it from there.
2 Comments
    Picture

    Author

    Linda M. Kurth is the creative mind behind such stories as the romance, Home of the Heart, and her  memoir, God, the Devil and Divorce, as well as the recipes and crafts you'll find in these pages. Here's how this blog began:
    ​
    "This chicken salad is fabulous" my writer friends told me at our little luncheon. "We want the recipe."

    "I've been thinking of starting a recipe blog," I said. "This will be the first dish on it. Will that work for you?"

    "Do it!" they urged. 

    I've thought about creating a cookbook for years, but with all of my other activities, I realize that's not going to happen in the traditional sense. So I'm happy to have this venue to share my favorite dishes and discoveries. I hope you'll find some dishes here that become some of your favorites too.

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  • Home
    • About Linda
    • Contact
    • Media Kit
  • Divorce Healing Blog
  • Linda's Books
    • God, the Devil, and Divorce >
      • Memoir Writing
    • Home of the Heart >
      • Writing Home of the Heart
      • Home of the Heart Design Blog
    • Quick Reads
  • Recipes & Crafts
    • Recipe Blog
    • Tin Can Footstools >
      • Tin Can Footstools p.2
      • Tin Can Footstools p.3
    • Recipe Index
    • Denim Pennant Banner >
      • Denim Pennant Banner p2