Do you need an idea for some quick veg, in any season, which won’t break the bank and are delicious? Here you go… Quick tasty green beans!
You should always have a bag of frozen green beans in your freezer. They’re very cheap and handy. On top of that they’re probably as good as fresh ones as they are frozen within minutes of being cut.
The mushrooms in the recipe are optional and you can get frozen ones as well. Those ones tend to be a lot more expensive though…
The corn flour is optional as well but I like it to thicken the sauce a bit 😉
To spice things up you can add some fresh or ground ginger, or some crushed garlic while the beans are cooking.
- Green beans - 1kg (frozen)
- Onion - 1 (red)
- Mushrooms - 300g
- Soy sauce - 4 tbsp (light)
- Soy sauce - 1 tbsp (dark)
- Olive oil - 2 tbsp
- Cook your chopped onions
- Add your green beans, sliced mushrooms, soy sauce and seasoning
- Cook in a saucepan or frying pan on a high heat for 10mn
Preheat your saucepan or frying pan. Get all your ingredients ready.
It's better to brown the onion a bit beforehand so chop it and put it in your pan with the olive oil on a high heat. Try to stir them every now and then so they don't burn.
While the onions are cooking wash your mushrooms and slice them either with a big knife or with a food processor if you knife skills are not good enough or you're feeling lazy 🙂 You can also buy ready sliced mushrooms which aren't much more expensive if you're time poor.
Once you're done with your mushrooms the onions should be ready (usually after about 5 minutes). It's time to add the frozen green beans to your pan with the mushrooms and soy sauce. If you've got a lid then put it on as it will speed up the cooking process even more. Cook for 10 minutes on high heat and stir once or twice during that time.
- As mentioned in the introduction for the recipe if you prefer to thicken the sauce a little bit, while everything is cooking you can put one heaped teaspoon of corn flour in a bowl with a plash of COLD water. Stir it and pour it into your pan. I said "COLD" as otherwise you would get some nasty lumps. It seems counter-intuitive to add more liquid in something we want to be thicker but believe me. The corn flour will serve its purpose as soon as it starts heating up. Don't pour the corn flour straight into the pan without any water or you might get nasty lumps as well 😉
Don't forget, if you like this recipe please share it! We'd love it if you came back and shared your comments, thoughts, and rating on this dish once you've cooked it. Bon appétit!