GREEN BEANS AND MUSHROOMS

A great looking side, a vegetarian main—either or.  Down our way, in mid-summer, we’re awash in green beans.  Roasted, pickled, grilled, tossed in salads—staples on every restaurant menu.   Here’s a sort-of Asian inspired dish, sweet, hot, spicy—just add the spices and flavors to your taste.  Recipe here serves 4-5 as a side, 2-3 as a vegetarian main.

• 1 lb green beans
• 8 oz mushrooms, sliced
• ½ cup, or a bit more, cooked chickpeas, for a little more protein

Sauce:

• 3 tblsp Tamari
• 1-2 tblsp rice vinegar
• 3 tblsp maple syrup
• Minced garlic
• Grated ginger
• Chile-garlic paste
• 1 tsp tahini (or peanut butter)
• 1/4 c vegetable broth
• Red pepper flakes
• 2 tsp cornstarch mixed with a little water

Trim, wash and dry the green beans—clean and slice mushrooms.  Roast all on a foil-lined cookie sheet—tossed with salt, pepper and a bit of olive oil, for about 8 min. at 450’.  Combine sauce ingredients, except cornstarch/water, in a small sauce pan.  Heat over medium about 5 minutes, stirring often, until slightly reduced and flavors have melded.  Add cornstarch mixture and stir as it thickens.  Transfer green beans, mushrooms, and chickpeas to a large skillet—add sauce.  Stir to coat and simmer a bit more.  Serve over rice, topped with toasted sesame seeds and sliced green onion.

The Kitchen Hive