Pauline’s Oriental Green Beans

Yesterday I roasted a chicken and was going to take it as part of my Barter Basket to my physical therapist appointment.  My appointment was cancelled so it became part of our dinner at home.  I had seen this recipe for Forbidden rice and veggie stir-fry on one of the blogs I like to follow and decided that I would make it, with a few changes, for a side dish.  I left out the tofu because I know my guys would not even consider eating that.  They are meat and tater men!  Also, I didn’t have any of the Forbidden rice so I  used brown rice instead.  I felt bad about making changes on a first run through it but I was using what I had.  The final addition to my meal was Pauline’s Oriental Green Beans.

Pauline was a lovely woman I met and became friends with when I live in Washington.  I met her and her husband Chuck at the church I attended.  She was one of those ladies you can’t help but love.  A second grade teacher, petite, quiet spoken, and so loving all the time with a smile that made you want to smile back at her.  She served this green bean dish at a dinner party she had for my ex and myself and our pastor and his family.    I loved it.  When I asked her for the recipe, she gave it to me along with the short story of how she had come to learn to make them.  In a nutshell…she had been taught by her blind Asian lady friend that she had met from church.  And now, she was telling me how to make them.

It is a simple dish with a real punch of flavor.  It also adds a nice bit of color to a plate.    You start out by using about 1 1/2 tablespoons olive oil and 1/2 tablespoon toasted sesame oil.  Heat over med-high heat and throw in 4 or 5 cloves of garlic.  Cook the garlic until it is soft enough to smash into the oil.   Don’t worry if some of the garlic gets a little crispy…in my opinion those little crispy bits are delicious.

After the garlic is smashed up, throw in a pound of washed trimmed green beans and turn the heat down to medium.  Cook, stirring often, about 5-6 minutes.  Add 3 tablespoons reduced sodium soy-sauce and cook another 4-5 minutes with the lid on, stirring every minute or so.  When I have them available I will throw in a handful of slivered or sliced almonds.  I didn’t have them this time.

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I think it made for a pretty plate of food and everyone ate their fill.  The rice dish was quite yummy and I have lots of the peanut sauce left over so I need to figure out another use for it.  It was wonderful to make this and spend a few minutes remembering my dear friend.  She passed away in July of 2005 after a very short (only about a month) fight with pancreatic cancer.   I am grateful for the recipe…but more grateful for the memories of a fine woman who shared more than the recipe with me…she shared her heart and her love and most importantly, she shared her faith in God with me.  Thank you Pauline, for showing me God through your eyes.

Roasted chicken, Forbidden Rice Veggie Stir-fry and Pauline's Oriental Green Beans.

Roasted chicken, Forbidden Rice Veggie Stir-fry and Pauline’s Oriental Green Beans.

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