I love green beans fresh from the garden..steamed with a little cracked pepper or even raw. I planted pole beans this year in my community garden plot with the beans saved and given to me from a friend. What a surprise to find purple beans! They are delicious and when steamed, they turn GREEN. I also planted Pak choy from seed. It was so easy once I covered the seeds with netting to keep the quail away! I found a recipe a few years ago for Szechuan Green Beans which I changed from the usual “fried” methods and  added more green goodness-  Pak Choy.  Enjoy, but beware, this is a spicy meal!


1 ½ lbs green beans or purple beans, ends trimmed

1 head of pak choy or 3-4 baby bok choy, washed and cut into thin strips

3 tbsp low sodium soy sauce

1 tbsp toasted sesame oil

1 tbsp mirin (optional)

1 tsp natural sugar

1 tbsp olive oil

3 shallots, minced

2 garlic cloves, minced

2 tsp peeled and minced/grated  fresh ginger root

2 tbsp chives, minced

½  tsp red pepper flakes, or to taste

1-2 tbsp toasted sesame seeds (optional)


Lightly steam green beans until just tender, about 5 min. Drain and rinse under cold water then set aside.

In a small bowl combine the soy sauce, sesame oil, mirin and sugar and set aside.

Heat olive oil on med heat and add the shallots, garlic, ginger, scallions , chives, and red pepper flakes. Stir fry for about 30 sec. then add the pak choy and cook for about 2 minutes stirring often before adding the green beans.  Add the soy sauce mixture and saute for a few minutes.  Reduce  the heat to low and let simmer with a lid until bok choy is tender. Serve over steamed brown rice. Sprinkle with toasted sesame seeds.