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For the adventurous: Green beans with peaches

By Penny Stine

Last week, someone who knows I love unusual produce gave me two long Asian green beans and said that she likes them stir-fried. Two wasn’t enough to make a meal, so I went out to see what I could find in my garden to add to it. More green beans, a long green chile, some ground cherries, and of course, tiny onions and garlic.


Hubby still wasn’t home, so that was enough for just me.

 

 

I started by sautéing the onions and garlic until they were crispy, because everything is better with crispy onions and garlic. Except maybe peach cobbler. That would just be weird.

 

 


 

 

 

 

Then I tossed in all the other veggies and got them on the crispy side, too. Because I was going for an Asian theme, I added finely chopped Thai basil, too.


Finally, because I was working on the peach section last week and read that peaches originated in China and China is the world’s leading grower and consumer of peaches, I decided to add a peach to my stir-fry.
The peach was somewhat overwhelming, but that’s not necessarily a bad thing. It wasn’t so sweet that it was weird, and I left it in the pan until it was warm, soft and delicious.
Not a bad Friday night dinner at all.  

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