Asian Green Beans

Hi everyone!! Yep, I may not be able to be at the restaurant for a while due to my accident, but that doesn’t stop me from thinking and creating great dishes. . . even if it’s with a pen and paper, or my computer! LOL! So, let’s talk food!!

It’s summer! WOOOHOOOO!!!! I love summertime; the sun and heat, picnics, going to the beach, the cookouts, and my favorite part. . . the fresh garden vegetables! Veggies from our own garden, which Chef Tara put in this year, or fresh vegetables from our local farmer’s market and veggie stands from the area.

There’s just nothing like fresh vegetables, I mean, you can taste the freshness of what’s in season, there is a huge difference in the flavor. That’s exactly why I’m adamant about cooking what’s in season. And, speaking of cooking, here’s a great and easy summer recipe that is delicious and easy, and you and your family will love!

Cheers!
Chef Sherry

 

Asian Green Beans

1# fresh green beans, trimmed
½ c red onion, chopped
10 slices thick bacon, chopped
¾ c button mushrooms, cleaned and chopped
3 garlic cloves, minced
6 dates, pitted and diced
½ c rice wine vinegar
2 tbsp brown sugar
2 tbsp honey
2 tbsp sesame oil

Directions:

In a large skillet, add bacon and onions and cook over med high heat until bacon begins to render fat, approximately 4 to 6 minutes, stirring occasionally to keep from burning. Add mushrooms, garlic, dates, vinegar, brown sugar, honey, and oil. Continue to cook over med. heat until sugar is dissolved, add beans and cook until desired tenderness and vinegar mixture has reduced. Season if desired with kosher salt if needed.

Serves 4 to 6