chinese style green beans

Still more green beans to eat …

Topped and tailed them, chopped into 2cm chunks (this is starting to sound like a repeat :).  Simmered for 6/7 minutes.   Drained and rinsed in cold water.

Chopped an onion and some garlic, oh and some fresh ginger.  Heated groundnut oil in the wok, added about a dessertspoon of mustard seeds and waited for them to pop.  Then hurled in onion, garlic and ginger and cooked until soft, splattering self in hot oil in the process.

Added the beans and some five spice powder,  stirred about for a couple of minutes, added a good splash of tamari, cooked for about 2 minutes.

I used too much oil, but it worked really well.  We had it with basmati rice, which had the juice of half a lemon added to it, which is really nice.

And now the green beans are all gone – hurrah!  But another veg box arrives tomorrow …

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