One of the only vegetables that grew at my parents’ house was string beans. They pretty much grew wild along the fence by our picnic table; no one ever planted them. My guess is that they started as a volunteer from our neighbor’s yard and then became quite established. Wherever they came from, I loved having them, they were sweet like candy and I ate them directly from the vine; none ever made it into the house.
The first year I grew my garden at this house, I planted bush beans. What a pain! I hated all the bending down to harvest them, and they produced prolifically! The next year I tried purple pole string beans, Trionfo Violetto, and I have grown them every year since. Of course I was a little disappointed, although amazed, that first year when they turned from deep purple to green when I cooked them. I still love them fresh off the vine, but now I try to find different ways to use them to keep us interested during their typically long growing season.
The go-to recipe is always Pasta with Potatoes, Green Beans and Pesto, but even though we love anything pesto, we cannot eat every week. There is also Green Bean Polou, which I will probably be making again next week. But tonight we lean towards Chinese cooking with a Turkey & String Bean Stir-Fry adapted from Food Network Magazine’s Spicy Turkey and Green Bean Stir-Fry.
Turkey and String Bean Stir-Fry
Adapted from Food Network Magazine
1 1/2 cups basmati rice
1 1/2 lbs string beans, trimmed (from the garden)
3 Tbsp canola oil
1/2 tsp sugar
1 lb lean ground turkey
1 clove garlic, minced (from the garden)
1 small half sour or dill pickle, finely chopped
2 tsp Asian chile bean paste
1 cup chicken broth
2 Tbsps soy sauce
1 Tbsp rice or white wine vinegar
2 tsps cornstarch
Bring a large pot of water to a boil. Stir in the rice, cover and boil until tender, about 18 minutes, drain and keep warm.
Meanwhile, preheat the broiler. Toss the string beans, 1 1/2 Tbsp oil, and sugar on a rimmed baking sheet. Broil, stirring once, until the beans are tender and charred, about 8 minutes.
Heat the remaining 1 1/2 Tbsp oil in a wok or large skillet over high heat. Add the turkey and cook, breaking it up with a spoon, until browned, about 3 – 5 minutes. Add the garlic, pickle and chile bean paste and stir-fry about 3 minutes.
In a small bowl, whisk the chicken broth, soy sauce, vinegar and cornstarch.
Add the green beans and soy sauce mixture to the turkey mixture. Cook, stirring occasionally, until the sauce thickens slightly, about 3 minutes.
Serve with the rice. Enjoy!
- Kohlrabi, Carrot & Broccoli Stir Fry and Garden Update (andreasgardencooking.com)
- Green Beans in Spicy Shrimp & Garlic Sauce (oddsandhens.wordpress.com)