Incredible how many beans a 30 ft row of plants can produce isn't it. And this was just one picking!
So far I have frozen 25 quarts, fermented a gallon and given away countless grocery bags, not to mention the ones that have been served at our supper table or brought to picnics. We sure do enjoy the foods of the season but boiled beans can get old real quick especially when cooking for a bunch of kids who can remember everything they have put in their bellies for the past week. So I found this recipe (and others, but this is my favorite). I always loved the green beans at any Asian buffet but it never occurred to me to try and make them at home. The ingredients could not be simpler and the results could not be more delicious. And my favorite? The beans still have a nice crunch!
- 6 cups fresh green beans, ends trimmed
- Braggs Liquid aminos (you could use soy sauce or tamari)
- olive oil
- minced garlic
- In a large lidded frying pan saute garlic (3 cloves) in oil until very lightly brown.
- Add green beans and saute until they start to brown, about 5 minutes.
- Swirl some Braggs liquid aminos (I did three circles around the pan) on the green beans then sprinkle about 2 teaspoons of sugar. Stir and cover. Reduce heat to low. A glaze will form on the bottom of the pan so return to the stove every couple minutes to stir. Since the pan is covered the beans will steam themselves.
- After ten minutes the beans will be cooked but still snappy. Stir the glaze and green beans one more time. If at any time the beans start to burn, add 1/4 cup water to deglaze the pan and save supper!
- Serve immediately, or in a bit or cold. Good anytime. For that extra Asian kick, sprinkle with toasted sesame seeds.