Just as everyone’s figured what the heck to do with kolhrabi, we’ve added another unusual but delicious vegetable to the market table: Chinese Noodle Beans!
These long, skinny whip-like beans are vigorous growers prized for their firm texture and rich, complex flavor – sweet and earthy.
We’ll have both green and red varieties and unlike most burgundy hued beans, the Chinese Red retain their lovely color after cooking.
These incredible 18 inch long wonders are perfect for steaming, grilling, adding to your favorite salad, and stir-frying.
Mr. Brown has delicious local shiitake mushrooms – pick some up at OXCM and Mid-Town and tell him we sent you!
1 bunch Chinese Noodle beans, ends snapped
8 oz. Shiitake mushrooms, woody stems removed
1 TBS. sesame oil
1 jalapeno, diced
1/3 cup sweet onion, diced
1 clove garlic, crushed
1 TBS. ginger, grated
Dash of soy sauce and rice wine vinegar
Get your biggest wok or skillet hot, toss in sesame oil, onions, pepper, and beans. Cook til tender but crisp. Remove from pan, drizzle in a bit more oil and add mushrooms. Cook til they’re lightly browned. Add beans, ginger, garlic, dash of soy sauce and rice vinegar and cook just a minute or two more. Serve with red quinoa or jasmine rice and Sriracha.
Farmer Betsy’s visit to Studio Whimzy’s Healthy You Creation Camp: