My girls love “magic beans” – the ones that start off as purple, pink or speckled, but turn green when they are cooked! They think they are very smart beans because they let us know when they are ready to eat simply by changing colour – keeps us from eating too many soggy beans! Our garden is pumping out more beans than we can keep up with up so we decided to add them to a family favourite – Beef and Basil Thai stir fry and it turned out to be better with the beans than we could have imagined. I will admit that there are more non-local ingredients in this one because of the Thai ingredients in the sauce, but we still meet the 50% target! This one will be back on our plates again soon for sure!
Here is our recipe (ish):
On medium high heat, in a large non-stick skillet we combined:
1 Tbsp fresh chopped garlic
1 Dried jalapeno, chopped fine
2 tbsps olive oil
1 medium onion
Once the onion was soft, we added:
1L fresh beans, snapped in half, ends removed
4 Tbsp fish sauce
6 Tbsp soy sauce
1 Tbsp lemon grass paste
2 Tbsp water
Just before the magic beans had turned colour we added:
4 large steaks, grilled and sliced (if using fresh meat, cook after step 1 in garlic and chilis and set aside). There are so many wonderful grass fed beef farmers in our province!!
Finally, once the beans were tender crisp and the steak was hot, we added 1 cup chopped fresh purple and green basil from our garden.
We served it with hot jasmine rice, but it could easily be enjoyed on it’s own to get that “Local” percentage of ingredients a bit higher!
Just typing this post made me want to make another batch!!