The regular CSA share season at the farm is over :-(, but the good news is that the Winter share season is already in swing. Well, it 's not quite the same. The regular Summer CSA features vegetables grown 100% at the farm, so you can't beat the freshness. It is as local as it gets. The Winter share relies on produce locally and sometimes from California, but oh well. The revenues from this keep the farm going. In any case, my loot today consisted of Kale, Spinach, Celery, Broccoli, Potatoes, Carrots, and Green Beans. Green Beans! Hello friends, I have so missed you!
I was flipping through the September issue of Cooking light (while watching CNN), and came upon the Sichuan Green Beans. A-ha! That's what would become of my green jewels. BTW, I must admit - I am so glad Obama won, but I am suffering from Election withdrawal syndrome. For the past month especially, like many other fellow Americans, I too have been consumed by the election coverage, and as you can see, the blog postings have been a bit bleak. I promise to be more regular now.
Back to the food! These green beans are absolutely delicious and unlike the greasy oily restaurant stuff, these are actually a healthy way to eat those beans. Give these a try! I will add some XO sauce to mine next time. Also, I did not have Chinese black vinegar on hand (need to fix that asap), so I used good balsamic. If you have the real stuff, I would use that.
Sichuan Green Beans
From Cooking Light Magazine
1 lb green beans, trimmed
1 tbsp peanut oil
1/4 cup chopped onion
1 1/2 tbsp minced garlic
1 tbsp minced peeled fresh ginger
1/2 tsp red chili flakes
1 tbsp chinese black vinegar or balsamic vinegar
1 tbsp soy sauce
1/2 tsp kosher salt
1. Cook beans in boiling water for 2 minutes or until crisp-tender. Drain and rinse under cold water. Drain and pat dry completely.
2. Heat a 14-inch wok over high heat. Add 1 1/2 tsp of oil to wok, swirling to coat. Add green beans; stir fry 3 - 5 minutes until beans are well browned and blistered. Spoon green beans into a bowl.
3. Add remaining oil to wok, swirling to coat. Add onion, ginger, garlic, and red pepper. Stir fry 1 minute or so, until onions brown. Return green beans to wok. Add vinegar, soy sauce, and salt. Toss to combine. Serve immediately alongside rice and protein of your choice.