Recipe for fresh green beans from the vegetable garden
February 3, 2017
Blue Lake Beans are one of the certified organic beans in the Kitchen Garden Box ®. They went into the garden at the start of summer and are wonderfully lush in the garden. I have just planted a second small number of seeds to have another flush before summer ends. This variety is wonderfully productive. Every few days I collect a pile to add to the dinner table. This recipe included not only our own beans but also the herbs, tomatoes and garlic were grown in our garden.
As a result of eating quite a lot of beans on a regular basis, I have begun to create some variations to keep everyone happy – that was the aim anyway.
I like to eat my vegetables raw, or lightly cooked. I enjoy the crisp fresh crunch and texture. Mr Fresh prefers his vegetables to be well cooked with no crunch. As a result he did not love this meal. The kids ate it all so that was a tick for this recipe as far as I was concerned. In hindsight I probably should have cooked his serve for a little linger but there are only so many meal variations for each family meal based on likes, dislikes and intolerances.
This is my recipe for using a harvest of fresh green beans from the vegetable garden. It can be enjoyed warm or cold.
Fresh green bean salad from summer vegetable garden harvests. Flavoured with asian inspired ingredients and fresh herbs
Heat oil. ginger, garlic and pepper in a wok or pan until fragrant
On a high heat, hdd sliced beans and stir fry until just starting to darken in colour
Add the water to the pan and continue to cook beans until just tender but they still have crunch
Add fish sauce, coconut aminos, stir through and remove from heat
Serve topped with fresh tomatoes, basil and spring onion
Coconut aminos is a soy sauce substitute.
Are you harvesting lots of beans from your vegetable garden this summer?
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