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
Directions
Mix together the stock, soy sauce, rice vinegar, sugar and ground ginger (if using) in a small bowl. Mix the minced chiles, garlic and ginger (if using whole ginger) in another bowl. Place all of the ingredients within reach of your wok.
Heat a wok over high heat until a drop of water evaporates within a second or two when added to the pan. Meanwhile beat the eggs in a bowl and add salt to taste. Swirl 1 teaspoon of the oil into the wok and add the eggs, using a rubber spatula to scrape out every last bit. Tilt the wok to spread the egg into a pancake and cook until set, 30 seconds to a minute. Using a metal spatula, flip over and cook for about 5 seconds, then transfer to a cutting board. Cut into 2-inch long by 1/4-inch wide slices.
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.
Add the noodles, the stock mixture, and salt to taste, turn the heat down to medium and stir-fry for about a minute, until the liquid has evaporated.
Sprinkle with pepper, add the eggs , stir-fry to heat through, and serve. Enjoy!
Serves 5.
Andrea's Garden Cooking 
Reblogged this on Chef Ceaser.
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As a veg gardener, I am also excited to find your blog. I love the purple beans, I am growing some, but they don’t seem to be doing so well this year, perhaps because I put them in the ground too late. Our tomatoes in the greenhouse are very green, a couple of more weeks before we get a red one.
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It has been a funny summer in my garden. I usually have problems with kale, but it grew beautifully while strawberries, which are usually abundant, were a bust. It has been too wet for watermelon, I think this will be my last attempt (I gave up the space I usually do sweet potatoes in to grow watermelon – back to sweet potatoes next year). Tomatoes are doing well, but are slow to ripen. Cucumbers are average, with the recent heat, the plants are starting to whither, so I will lose those soon. Zucchini is going crazy and my beans (both the purple and edamame) are growing well. The crops coming in soon will include okra, carrots and edamame. Every year I find it to be a new adventure.
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