Green Beans Meet Homemade Take Out

 

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Looking at the beans in my garden, I was reminded again that another summer is passing me by and I have not learned canning. I dream of these fresh beans. They would make great green bean soup come fall and winter. I, however, put that in the back of my head again and focused on the beautiful day. I present you with Asian style green beans and pot stickers. Who needs take away when you can make your own. Yes, save money (and calories!) by making  this cheaper, delicious.healthier versions.

  •  1 ½ pounds green beans, washed and trimmed
  • Half of a yellow bell pepper cut thinly into commas
  • 2 Tbsp. chopped garlic
  • ½ cup wine (of course, drink the rest)
  • 1 tsp. dark sesame oil
  • 2 Tbsp. toasted sesame seeds (I know I have more, it opened on the wrong end)
  • Four mushrooms, sliced
  • Lawry’s seasoning salt

Heat a wok or large nonstick frying pan over high heat. Add several drops sesame oil and crushed pepper flakes. The pan will smoke. Add beans and sliced mushrooms and stir-fry for two minutes. Add sesame seeds(pay attention to the lid I open the wrong side..oops) and coarse salt and toss to coat beans evenly.

Cooks Tip: I contacted my friends over at the Garden Hotline and learned to freeze the Bounty. Preserves surplus beans at their freshet. First blanch whole or cut beans: Boil them three minutes, then submerge in ice water. Drain and transfer to freezer containers, leaving a 1/2 inch headspace.

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To cook pot stickers steam them in water infused with a ginger slices, or pan fry in sesame oil per packaging directions.

Dipping sauce

  • 1/2 cup soy sauce
  • 2 scallions thinly sliced
  • pinch of fresh garlic

Whisk it all together and serve

Cooks Tip:

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