Monday, July 26, 2010

Thai Green Beans (GF & Organic)

OK, confession....last week, I was in a major cooking slump!

I started working on my classroom to get back into the school year which is all too quickly approaching and by the time I came home...I just didn't wanna cook.
I think this is totally human of me and it was honestly nice to have some days off where I was 100% lazy. We did go out and enjoy some Japanese food one night which was absolutely fabulous! But I'm back in the routine this week and had some pictures/recipes that I wanted to post up here that fell to the wayside also last week. Seriously, what am I going to do once school starts. It's like I have to completely reorient myself with that way of life again!

Made these green beans as a side dish a few weeks back. They were featured as the recipe of the week on Simply in Season's website. My friend, Faith, has this cookbook and I loved it, but I have yet to purchase it. I've been using their recipe of the week for a few months now and they always turn out great. They always feature what is in season at this time so it's very helpful with my CSA.

For this, you need:

  • 5 cups fresh green beans
  • 1/2 onion, chopped
  • 2 Tb. ginger root, peeled and minced
  • 3 cloves garlic, minced
  • 2 tsp. sesame oil
  • 3 Tb. GF soy sauce
  • 2 Tb. GF Thai sweet chili sauce
  • 1 cup extra firm tofu, crumbled (optional)

All vegetables/ingredients were organic. As a side note, the tofu is completely optional and would be just fine without it. I understand being skeptical, but my hubs is always wanting to try new stuff so I went with it and it was very good. I would recommend not only because it tasted good, but because it is so good for you! Totally up to you though.

Steam your green beans 8-10 minutes until they are bright green and lightly crunchy.

Get your onions, ginger, and garlic all chopped, peeled, and minced.

In the sesame oil, saute onions, garlic, and ginger over medium heat until the onion is tender. Takes about 5 minutes.

Add your soy sauce and sweet chili sauce. You can measure it out or just add to taste.

Add your tofu (if you choose) and cook for another 5 minutes.

Add your green beans and stir to coat them with the sauce. Simmer over medium-low heat for 5 more minutes.

You can eat these over rice if you want to make a whole meal out of it, but we served it on the side with some chicken and potatoes and saved all the leftovers for lunch over the next couple days.

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