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!
SZECHUAN GREEN BEANS AND PAK CHOY
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.