Back when I was a kid growing up in Lancaster, Pennsylvania, my parents would grow green beans in their garden. I have (not so) fond memories of taking lots — and lots — of green beans and “Frenching” them with a French style bean slicer my mother provided to my 2 sisters and me. We’d take fresh green beans and run them through the hand-held tool and basically shredded them. We’d then place a bunch of green beans in a ziplock bag, freeze them, and enjoy them all year long. I quickly realized that I liked Frenched green beans vs. eating them whole.
This time of year, our weekly CSA delivery includes green beans for several weeks straight. Don’t get me wrong. I appreciate our CSA, but I’ve got a husband who isn’t a fan of green beans, and a 14 year-old and an 11 year-old who balk at just about anything the color green. So that leaves me with a pound of green beans to eat up myself. Every week. For a few weeks in a row.
My mom used to just boil the green beans and serve them as a side. I like to include them with other ingredients in a stir fry, which is what I’ve done here. This recipe includes other ingredients we receive with our weekly CSA delivery this time of year — shiitake mushrooms and green onions. I was inspired to crisp the shiitakes thanks to a vegan sweet potato mac ‘n’ cheese recipe from the very famous — and probably world famous by now — Chloe Coscarelli, chef-restaurateur at by CHLOE in New York City (and now Los Angeles!).
This recipe is plant-based and gluten-free.[yumprint-recipe id=’84’]
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