Janet Hennard, our fabulous Yoga writer, holds an After-Yoga potluck for her students. Jessica, one of her student’s daughters enjoyed green bean dishes while traveling in China, where families have their unique versions. When Jessica returned home, she recreated the recipe to make her version and shared the recipe with her mom Sandy who brought the dish to the last after-yoga potluck. It was a big hit!
Janet made this recipe for her family with a few minor changes, with Sandy’s approval, of course, and is now sharing its deliciousness with fyi50+.
I am confident your family will enjoy the unique flavors.
Chinese Green Beans
- 1 lb. green beans, washed, dried and cut into 2-inch pieces on diagonal
- 1 Tb Hoisin sauce
- 1 Tb dark soy sauce
- 2 tsp rice wine vinegar or dry sherry
- 1 Tb chopped garlic
- 1 Tb chopped fresh ginger
- 2 scallions, chopped (white part)
- 2-3 Tb vegetable or peanut oil
- Sriracha or other hot sauce to taste
- Combine sauce and set aside.
- Heat oil in wok on medium high heat until hot.
- Add beans and stir fry for 7-10 minutes until skins pucker, turn brown and are tender.
- Add garlic, ginger and scallions. Stir fry briefly.
- Remove from heat, add combined sauce.
- Add hot sauce to taste.
- Toss and serve hot.
**As always, recipes are created and/or recipe-tested and enjoyed in the Hennard kitchen at least once.