When we got home from market last week, we were looking for something simple for lunch, and I was in the mood for something savory and spicy (when am I NOT in the mood for spicy, right?). I remembered awhile back seeing a recipe for Green Beans and Tomatoes on Leng's blog A Fat Cat Created A Vegetarian and wanted to make something similar with our tastes in mind and what we had on had.
What we came up with is a spicy, tasty, and wonderfully savory snack or light meal that would be wonderful with some sauce or soba noodles to soak up the extra sauce. Mmmmmmm.
The local booty legend (aka revealing my sources): no asterisk = grocery store + = local produce from The Root Cellar ++ = The Peace Nook (will denote whether product is local or just from the Nook) * = farmer's market ** = CSA *** = Container or Community Garden **** = the non-profit buying club, Blue Planet or Purcell Mountain Farms
Spicy Chile-Garlic Green Beans and Tomatoes 2 tbsp. safflower oil 3 cups fresh green beans, snapped into 1/2-1 inch long pieces ** 1 large yellow onion, chopped * 3 large tomatoes, cored and chopped ** 5 cloves of garlic, minced 2 tbsp. chile-garlic sauce (I used Huy Fong) a few splashes of shoyu salt black pepper
Heat oil in a large skillet. Add the green beans and stir-fry over medium-high heat. Cook until beans begin to soften and get some blistering on them.
Add the onions and cook for an additional 10 minutes.
Add the tomatoes, garlic, chile-garlic sauce, and shoyu. Cook until tomatoes exude their juices and begin to form a nice sauce.
Season to taste with salt and pepper.
*If you wanted a milder version, halve the chile-garlic sauce or use a milder chile sauce.