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Runner Beans Recipe #2

Runner Bean Stir Fry

The secret to this recipe is to make sure the runner beans stay slightly crunchy before adding the sauce.

The sauce ingredients are simply scrummy and the kidney beans add a wonderful colour and extra protein.

Prepare all the vegetables and the sauce before you start cooking, because this really is quick to cook.

	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 1/2 lemon) 1/2 inch fresh ginger, finely sliced (or 1/2 teaspoon ground ginger)

Method

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.
Peel the onion. Chop it in half and slice finely.
Mix the sauce in a cup by blending together the soy sauce / tamari, honey, sesame seeds, lemon juice and ginger.
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.
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.
Add the sauce and heat through.

Serve on its own or with rice or noodles.

Time From Cupboard-To-Table

15 minutes

Notes & Variations

For a more filling variation, you could add 1/2 block of firm tofu, cut into 1 cm cubes, shortly after adding the onions.

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Ratings & Reviews

Rating	Comments
10/10	So quick and easy. And really delicios. Made a great lunch.
10/10	Absolutely gorgeous, very simple and tastes amazing!

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