Store in plastic or glass in the fridge
Garlic String Beans
1 pint fresh string beans, trimmed
1 tablespoon olive oil
1 tablespoon minced garlic
½ red bell pepper, sliced into thin strips
Fill a large bowl with water and ice cubes and set aside. Bring pot of water to boil and add the beans. Cook for 5 minutes or until beans are crisp-tender. Drain beans and cool in ice water. Once cool, drain again in colander. Heat olive oil in a large skillet on medium heat. Add garlic and bell pepper, sautéing for 2 minutes. Add beans and cook until heated, about 2 minutes. Add salt and pepper to taste and serve.
Bean and Chicken Stir Fry
3 cups green beans, trimmed and halved
1 large carrot, julienned or cut into thin half moons
1 pound boneless chicken cut into bite-size strips
1 ½ teaspoon cornstarch
½ teaspoon crushed red pepper flakes
3 tablespoons of soy sauce
Salt to taste
2 tablespoons rice vinegar
2 tablespoons rice wine or dry sherry
2 tablespoons vegetable oil
6 scallions, cut into 1-inch pieces on the diagonal
2 inches of ginger, peeled and minced
Toss chicken, cornstarch, red pepper flakes, 1 tablespoon of soy sauce, and a pinch of salt in a bowl. In a different small bowl, combine vinegar, wine, and 2 tablespoons of soy sauce. Prep veggies and chicken. Heat 1 tablespoon of oil in a large skillet over high heat, adding scallions and ginger when hot. Cook for two minutes, or until browned and softened. Add carrots and green beans, cooking until crisp-tender or about 4 minutes. Transfer to a bowl.
In the same skillet, warm the remaining tablespoon of oil over high heat. Add chicken slices in a single layer and cook until the chicken is browned and caramelized on one side, about one minute. Flip and cook the chicken until it is no longer pink, about one to two minutes more. Stir in wine/vinegar mixture and veggies. Cook while stirring until sauce is thickened, about 30 seconds. Remove from heat, season with salt to taste, and serve with rice.
*Recipe adapted from Bon Appetit