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Stir-Fried Green Beans

September 17th, 2008 at 08:31 pm

I like to make Stir-Fried Green beans every year at about this time if I have access to garden-grown green beans. The recipe is in the More With Less Cookbook, and it's a tasty way to use a pound of green beans for a dinner. You can use the large-but-not-yet-woody/rubbery green beans for this dish and it comes out well. Green bean gardeners, you know what I'm talking about. Those beans seem to come around later in the season after you've already eaten your weight in small tender beans. You don't really want to throw them away, but they just aren't as good (in my opinion anyway) as the smaller beans.

We visited our farm friends this past weekend, and they gave us about 7 pounds of green beans. I froze five pounds, used one pound for Stir-Fried Green Beans and still have a pound in the fridge.

One slight. . . issue with this dish is that the green beans must be julienned. (Julienned? Is that a word?) That means cut in long skinny pieces. My mom has a gadget that will do this. I don't have that gadget and it takes 30-45 minutes for me to cut them by hand.

The recipe calls for 1/4 pound of beef chuck (steak, I'd guess). I used 1/2 pound of a steak that was given to my husband's work at Christmas time (it's been frozen since then - not in the fridge!). I served this with brown rice for an inexpensive and good-tasting meal.

4 Responses to “Stir-Fried Green Beans”

  1. Joan.of.the.Arch Says:

    After green bean stir fries are done, I like to put a light sauce of soy sauce + minced ginger, + vinegar + minced garlic. This is good on a lot of vegetables. You don't need much to coat the whole dish.

  2. fern Says:

    you're making me hungry.

  3. Caoineag Says:

    Ah sounds good. What we always did with the green beans was carmelized them in some butter with salt. When they are brown, they are done. Soo tasty.

  4. ceejay74 Says:

    I just did stir-fry green beans from my CSA last night! and last week we had green beans just with butter, salt and pepper. I read somewhere recently that the best way to do it is blanch them, drain them, then put them back in the empty pot and stir over high heat till they dry out. Then when you add the butter or sauce, they're not making a greasy puddle of oil and water; they're just coated nicely. It worked like a charm both times.

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