Ingredients

Serves 4

• 400g runner beans
• 1 medium onion
• 200g kidney beans: if from a can, rinse well & drain. If frozen, defrost first, or they will slow the meal down.
• 10ml sesame oil (olive will do)
• 1 tablespoon soy sauce or tamari
• 1 teaspoon honey
• 1 teaspoon sesame seeds (optional)
• 1 tablespoon fresh lemon juice (about ½ lemon)
• ½ inch fresh ginger, finely sliced (or ½ teaspoon ground ginger)

Method

1. Wash the runner beans. Trim the ends and remove the stringy bits, if necessary.
   
   Slice them diagonally into 1 cm wide stips, which are about 6 cm long.
   
   
2. Peel the onion. Chop it in half and slice finely.
   
   
3. Mix the sauce in a cup by blending together the soy sauce / tamari, honey, sesame seeds, lemon juice and ginger.
   
   
4. Heat the sesame oil in a wok and add the onion. Stir regularly and cook on a medium heat for 3-5 minutes, until nearly soft.
   
   
5. Add the runner beans and the kidney beans.
   
   (If using frozen beans, defrost them first by soaking in boiling water for 5 minutes, stirring occasionally. Drain well).
   
   Stir the wok contents and cover (if you have a lid - not a problem if you don't). Cook for about 3 minutes, until the runner beans are tender.
   
   
6. Add the sauce and heat through.

Time From Cupboard-To-Table

Notes & Variations on Runner Bean Stir Fry

For a more filling variation, you could add ½ block of firm tofu, cut into 1 cm cubes, shortly after adding the onions.

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