Summer is progressing in the garden, tomatoes are coming in strong and so are the purple long beans. My favorite “magic” beans, they turn from deep purple to green when they are cooked! I have been growing them for over 5 years now and they still never cease to amuse me.
I grow mostly heirloom, ugly tomatoes. This year I also planted a hybrid “Fourth of July” an early producing plant that produces lots of small, round tomatoes. So, I replaced the cherry tomatoes called for in the recipe with quartered “Fourth of July” tomatoes. They worked really well.
This stir-fry was a hit, it was delicious the first night and also worked really well cold for lunch the next day. And as you know by now, I love having my dinner cold for lunch, so this met my criteria for a great dish.
Stir-Fry Soba Noodles with Green Beans, Tomatoes & Eggs
Slightly Adapted from Margaret Rose Shulman
2 tablespoons soy sauce
2 teaspoons rice vinegar
½ teaspoon sugar
2 tablespoons canola oil
2 large eggs, beaten
1 to 2jalapeño chiles, minced (from the garden)
2 large garlic cloves, minced
1 tablespoon minced ginger, or 1 tsp ground ginger
¾ pound purple beans, ends trimmed, cut into 1-inch pieces (from the garden)
1 pound small tomatoes tomatoes, quartered (from the garden)
¼ teaspoon ground black pepper
Add the remaining oil to the wok, swirl the pan, then add the garlic, ginger and chile and stir-fry for no more than 10 seconds. Add the long beans and stir-fry for 1 minute. Add the tomatoes and stir-fry for 2 minutes, or until they collapse a little in the wok.
Sprinkle with pepper, add the eggs , stir-fry to heat through, and serve. Enjoy!