Fresh Chinese Green Beans

Fresh 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

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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
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.

I hope you enjoy this dish. Let me know if you've tried it and how it turned out.

Good cooking to you,

​Linda