|Scarlet Runner Beans from the Garden|
Recipe adapted from Pacific Light Cooking
Like most schoolchildren, I experimented with growing beans and ended up with a vine that covered Mom’s kitchen window. This led to the conclusion that beans are easy to grow. So, in our square foot garden we planted “provider” bush beans, tricolor pole beans, and scarlet runner beans. Turns out that beans are not always that easy. Only the scarlet runners came up. We tried another planting, with the same result. Scarlet runner pods are technically edible, but they are mostly grown as dried beans, many of which are used by schoolchildren to show how easy beans are to grow. Nonetheless, I harvested a few pods before they dried as an experiment.
|Stir-fry Green Bean Pods, Garlic, and Ginger|
|Adding the Sauce|
¾ lb. flat bean pods or green beans
2 tbsp. oyster sauce
2 tbsp. rice vinegar
½ tsp. honey
1½ tsp. peanut oil
1¼ tsp. minced garlic
1¼ tsp. minced ginger
1½ tbsp. water
2 tbsp. unsalted dry-roasted peanuts
Remove strings from bean pods or green beans. If using bean pods, slice diagonally into 1-inch sections.
In a small bowl, combine the oyster sauce, rice vinegar, and honey thoroughly. Set sauce aside.
Heat a no-stick electric skillet to 350 degrees F (or heat regular skillet on medium). Add peanut oil and heat. Add beans, garlic, and ginger. Stir-fry until evenly seared on the outside, about 4-5 minutes for pea pods and 3 minutes for green beans.
Add water to skillet and cover. Cook, watching carefully and stirring frequently until crisp-tender, about 2 – 3 minutes.
Add sauce to skillet and stir to coat beans. Heat through, about 1 minute.
Remove from skillet onto serving plate immediately and garnish with peanuts.