19 August 2015

Haricots verts de deux façons

The vegetable garden is producing a lot of haricots verts — green beans — these days. We don't have as many rows of beans this year as we have had in the past, so we won't be putting a lot of beans in the freezer. We're just enjoying eating them fresh. One of my favorite ways to cook them is haricots verts à l'italienne, with onions and tomatoes (also fresh from the garden).

I made these yesterday and we ate nearly all of them. A translation of the recipe, which comes from a popular French home cooking book published nearly 50 years ago, is here on this blog in a 2014 post.

Meanwhile, Walt has found this really good way of cooking green beans either with beef or pork, and they'd be good with chicken or shrimp too. The meat gets marinated briefly in soy sauce, fish sauce, and chili sauce or cayenne pepper. Then it's stir-fried in a wok. After it's cooked, take it out of the pan and set it aside. Put the beans into the same pan and add just a little water to keep the sauce from burning and to steam the beans slightly.

Put the meat back in the wok when the beans are cooked to your taste and let everything heat through again. Serve with rice and more soy sauce, plus some sesame oil and/or toasted sesame seeds. We've enjoyed both the pork and beef versions of this recipe, and if we get enough beans to make it, I'd like to do it with strips of chicken or turkey breast next time.


  1. Oh, I remember that Italian Green Beans recipe post from 2014 :)
    This meat stir fry with the green beans looks like it must have been very yummy!

  2. It was, Judy. Both ways of cooking green beans are really good.

  3. what a fantastic meal Can I come??

  4. Like the looks of both recipes.

  5. I don't know much about photography but your food pics drive me crazy! Everything you and Walt throw together, even the simplest of dishes, always looks so mouth-watering. Kathy in CA


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