Chinese Style Green Beans

 

Green beans are always a safe bet, right?  Everybody likes green beans. They're not like brussel sprouts.  People have strong opinions about those--they either love 'em or hate 'em.  (Which camp are you in?) Still, I wanted to do something different with the green beans--not the same old boiled or steamed with butter. I was making chicken satay as the main dish so I thought these Chinese style green beans would go perfectly. I found the recipe at Sweet C's.

1 tablespoon oil (I used sesame oil for the flavor)

2 shallots, diced (about 4 tbsp)

6 cloves garlic, thinly sliced

1 lb. fresh green beans, trimmed

¼ cup rice wine vinegar

1 tablespoon oyster sauce

1 tablespoon soy sauce

½ teaspoon powdered ginger

Salt to taste

 

Prepare green beans. 

 

Heat oil, add shallot and garlic and stir.

 

When shallots and garlic are slightly browned, add green beans.

 

 

 

Cook until green beans are cooked to your liking.

 

Add rice wine vinegar and deglaze pan.

 

Add sauces and ginger and stir.

 

 

 

Add salt if desired.

 

 

 

 

Book #4 Open Book Series - coming August 1st

Amazon

Barnes & Noble

When murder taints writer-in-residence Penelope Parish’s charming British bookshop, she must follow the clues to catch a killer before tempers boil over.
 
Penelope Parish thought she’d turned the page on her amateur sleuthing days but when the owner of Upper Chumley-on-Stokes’ proposed first high-end gourmet shop is poisoned, the American novelist starts to wonder if she and her quaint British town are in for another rewrite. It turns out that not everyone was a fan of Simeon Foster’s farm-sourced charcuterie and imported pastries—many of the locals were outraged by the potential new competition.
 
With a full menu of suspects on her hands, this just might be Penelope’s toughest case yet. Luckily, her friends at the Open Book are there to help with every twist of the poisoned pen.

And coming soon...Cover reveal of Berried Grievances, book #8 in my Cranberry Cove Series!