Vegan Thai Green Bean Stir Fry

Yield: 4 servings

A gift of green beans freshly picked by good friends from their organic home garden inspired this simple recipe.

I love Sichuan green beans in Chinese restauants, but I was craving peanut butter, so I nudged these in a Thai direction using ingredients I had on hand. So quick and easy. Oh, and addicting.

You will love the way the sauce bathes the beans, marrying the two textures to become one luscious concoction.  I like to eat them with chopsticks out of a simple white bowl.

4 cups raw green beans, trimmed and, if desired, halved

2 tablespoons peanut butter

Juice of 1 medium lime

1 tablespoon vegetable oil

1 tablespoon soy sauce

1 tablespoon rice wine vinegar

1 tablespoon coconut or any granulated sugar

1 teaspoon sesame oil

1 teaspoon Thai Style Red Chili Powder [I love this spice, but if your grocery store doesn’t carry it, a Thai chili powder ground in a spice grinder or little more sriracha (see below) would do just fine]

2 to 3 large cloves garlic, minced

2 to 3 drops sriracha

Optional (but I like): 1 tablespoon minced fresh cilantro

Garnish: finely chopped peanuts or cashews

Steam green beans for 8 minutes for al dente and 10 if you prefer them a little softer. Meanwhile whisk together remaining ingredients, except garnish, in a small bowl. Transfer the beans immediately into a skillet or wok set over medium to medium-high heat. As you gently stir fry them, drizzle them with the sauce. Continue cooking and stirring for about 2 minutes or until sauce is well distributed and beans are desired degree of doneness. Adjust temperature if necessary. Serve topped with finely chopped peanuts or cashews.

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