I had a dish of green beans once in Beijing coated with tasty bits of pork (or what I thought was pork). I dreamed about this meal as much as I pined away for the lychee tea, and I never thought that I'd try to recreate the crispy beans at home vegan-style, but I was recently overwhelmed by a desire for a mountain of salty, smokey green beans. I think that green beans are highly underestimated in American cuisine. Growing up my only experience with green beans came by way of a metal can or as an overcooked mush-fest of a casserole covered with funions. It's not that I didn't get fresh vegetables at home, it's just that green beans weren't really on the menu. When I first decided to purchase fresh beans, I was a bit taken aback by the hairy, spindly pods that felt like bony fingers when I scrubbed them. Then there is the prep time; scrubbing, cutting, steaming - they aren't a quick pop in the pot kind of meal. But, there really is nothing like a medley of crisp green beans lightly flavored. Plus they are just so damned gorgeous on the plate! This quick recipe has recently become a weekly treat. Sometimes I forgo the brown rice bed and just eat a heaping plate of veggies.
Green Bean, Carrot Stir Fry with Brown Jasmine Rice
Ingredients:
Marinade
1/4 c vegetable broth
1 T soy sauce
1 T apple cider vinegar
1 T liquid smoke
1 T maple syrup
1 clove crushed garlic
Stir Fry
1 T olive oil
1 medium onion chopped
1 lb fresh green beans, scrubbed with ends cut
1/2 C baby carrots
1 orange pepper (optional)
- Add all the marinade ingredients together and let sit
- Cut and prep all the vegetables
- Heat olive oil in a large skillet
- Add marinade and all veggies together
- Saute' all vegetables for about 10 minutes until onions are browned, peppers soft and beans and carrots softened (they should be crisp not mushy!)
- Serve on top of cooked brown jasmine rice
So good!
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