Spicy Green Beans

I picked the first of my bush beans this week (3 lbs.!!), and I'll be picking a lot more this weekend. The rows of beans were planted about 2 weeks apart, so I'll get a staggered, longer harvest. Fabulous, since I love fresh beans!

Last night I stir-fried the beans in a spicy mixture of garlic, ginger and chili paste. I used a slightly sweet Thai paste made of finely ground dried shrimp and dried chilis. You can use whatever chili paste you have on hand, adjusting the amounts to your liking.

Here's a picture of me cooking the beans:

Barb Cooks Spicy Green Beans: Barb cooking spicy green beans at her house August 2000.

And here's a picture of the final product:

Spicy Green Beans in the wok: Spicy green beans in the wok!

This recipe also works well with other vegetables like asparagus, eggplant and zucchini (small ones--not those monster ones!).

Dept: