So, how many ways are there to take fresh green beans, a vegetable that’s semi acceptable to most young children and veggie hating adults because of their fairly benign flavor, and turn them into something special? A preparation that will practically guaranty that everyone at table will delight in packing away these low-calorie, nutrient rich (vitamin C, dietary fiber, folate, vitamin K and silicon needed for healthy bones, skin, and hair), skinny green darlings? (Even if they are – a vegetable!)   

Well of course there are several ways to make green beans sublimely edible. And some are even on this site! But last evening, I was in the mood for Chinese food. (When am I not???)

So, I started thinking about how to use the green beans we had received in our last farm box to best advantage? (Did I mention I was in the mood for Chinese food?) Yah, I did. Anyway, soy sauce had to be part of the equation. And I am a true believer in the culinary merits of toasted sesame oil. Throw in a bit of garlic and Sriracha for good measure, and you’re set on the right path. Of course, I had a little bit of help with this recipe from Amanda at thewholesomedish.com. (It’s basically her recipe with a couple of additions I read about in the comments section of her blog post.) But I put my own spin on the recipe, so I’m taking credit for that much at least! Now, let’s get to the main reason for posting this recipe.

Green beans fixed this way are DAMN DELICIOUS! And very easy to prepare. And the sauce can be made ahead of time. The green beans can also be snipped and set aside until needed. (I love it when I can do my prep work well ahead of when we actually feel like having dinner.)

I served the beans last evening with SWEET AND SOUR SESAME PORK and plain steamed rice. (Recipe for the pork to follow in the next couple of days.) And between the two dishes, I felt like we were dining at a very fine Chinese restaurant. (And I hadn’t even worked up a sweat!) (Plus, there was no hidden MSG anywhere to be found!)  

So, if you too love Chinese food (American Chinese food that is), I recommend you prepare both of these recipes next time only Chinese food will quench your craving.

And, of course, always give in to your cravings. (Even if they are for chocolate chip cookies.) Because this is it folks. What we are experiencing right now, is our reality. And not to make too fine a point on the obvious – but we and everyone we know and love, are going to be a long time dead! (Some sooner than later!) But while we are still alive – we should LIVE!

I take prednisone. Granted, only 4 little milligrams to assuage the pain and lethargy caused by rheumatoid arthritis. (I’m lucky!) But still there could be nasty side effects. But like I told my rheumatologist, I would rather feel good now and suffer the consequences when I’m older. If there are any consequences. But while I’m still able, I plan to continue living life to the fullest. And if that includes chocolate cupcakes or cookies every so often, then I say – bring it on! Because I am still alive and happier than I have any right to be. I’m married to a wonderful man. I have some of the best friends and fabulous relatives imaginable. And my children are amazing, productive, and remarkable individuals. So, I am truly a blessed person. But please know, I do not take any of my wonderful life for granted. I cherish every moment. I pray you are as happy and content in yours.

Peace and love to all.  

4 tsp. vegetable oil 

2 tsp. toasted sesame oil

3 T. soy sauce

2 tsp. granulated sugar

freshly ground black pepper (just a smidge)

¼ tsp. Sriracha, or more to taste

1 – 1½ lb. fresh green beans, cut into roughly 2-inch pieces

2 garlic cloves, finely minced

Heat a large skillet or wok over medium-low heat for 2 minutes.

In a small bowl, whisk the vegetable oil, sesame oil, soy sauce, sugar, black pepper, and Sriracha together. Set aside.

Add the green beans to the skillet. Stir them as they start to cook and char a bit. Then, reduce the heat and carefully add the soy sauce mixture to the hot skillet (liquid may spatter a bit). Stir to coat the beans in sauce. Cook for 3-4 minutes, stirring occasionally.  

Stir the garlic into the green beans. Cook for 1 minute, stirring often. Then, serve immediately. (Do not over-cook. These beans should still be somewhat crisp.)