Difficulty Level Easy
I was very excited to find a huge number of green beans ready to harvest in my vegetable garden. Given the fact that the bean plants have pretty much taken over the garden, it's nice to see that they are actually producing a fair number of beans. I still have many tiny beans that will be big enough next week and many more flowers, so I think I'll be harvesting beans for a few weeks to come.
This begs the question, what am I going to do with all those beans? One of my husband's favourite recipes is for Szechuan green beans, so that was what I made with our first harvest. And of course, with the Olympics only 3 weeks away, I'm going to be gearing up to do a lot of Chinese food recipes. If you want to get in on the fun then make sure your pantry is stocked with the necessary ingredients. I've already got you started with a couple of recipes from the Hold the Phone! series, Chinese food being the takeout food of choice for many people. So get out your steamer and practice making those Steamed Pork Buns or your wok and make General Tso's Chicken or Tofu. I'll be looking at all kinds of different things, soups, street food and lots of vegetarian options.
I probably had a recipe for these green beans at some point, but I've been making them for so many years that I just throw it together. We like ours spicy, but you can add less chili sauce if you like a milder version. The really important part of this recipe is to have the oil really hot so that the beans cook instantly when they hit the wok. I add ground pork, but the beans are still delicious without it.
|1/2 lb||ground pork|
|2||garlic cloves, minced|
|1/4||or so peanut oil|
|1 lb||green beans|
|1 tbsp||szechuan chili sauce|
|2 tbsp||soy sauce|
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