I love to cook; always have. As any parent will tell you, cooking for the kids can frequently be frustrating. And we’re lucky; our kids are not as picky as some, but they do have their limitations.
Fortunately for us, those objections tend to be with certain ingredients and spice. We have always strived to introduce our girls to a wide range of cuisine–my wife and I eat pretty much everything and, living in Los Angeles, one of the most multi-ethnic cities on the planet, it would be a shame to eat otherwise–and, to their credit, the girls have bought into that openness full throttle.
This dish stemmed from an ill-fated attempt to make the kids eat zucchini. They hate it. In the initial iteration of this recipe (created as a side dish to a Thai basil chicken recipe), I had hoped that zucchini “noodles” might trick the girls. They did not. They failed miserably. But the sauce was a hit, so I adapted it to a green bean stir-fry, which the girls do love.
This time I added baby corn and water chestnuts for the girls, but I’ve also used bamboo for a rendition more typically Thai.
This is an SAHHD Original.
The sauce is always the same, and easy to mix in advance of the actual stir-frying.
The actual cooking is quick and easy. I usually use a cast-iron skillet, but this time that was in use for the main course (I used to have the wok, but it wasn’t a very good one and in general I always prefer to use the cast-iron). Fry the onions, then add the green beans and other veggies with some water. Let the water cook away, add the sauce, then the cornstarch, and voila!
- 2 tablespoons coconut oil
- 1 onion, chopped
- 1 pound green beans
- 1 can bamboo shoots (optional)
- 1 can water chestnuts (optional)
- 1 can baby corn (optional)
- 1 cup plus 2 tablespoons water
- 2 tablespoons corn starch
- 3 tablespoons soy sauce
- 3 tablespoons rice vinegar
- 2 tablespoons brown sugar
- 6-8 cloves garlic
- 2+ tablespoons red chili paste
- 1. Place all stir-fry sauce ingredients together in a cup and stir well.
- 2. Place oil in a wok or large frying pan over medium-high heat.
- 3. Add the onion plus 2 tablespoons of the water and stir-fry 2-3 minutes until onion has softened.
- 4. Add the green beans and 1 cup of water. Turn heat up to high and cover; cook until beans are tender but still green. If the water has not fully boiled away, that's okay. If the water boils away and the beans are not yet tender enough, add more water.
- 5. Add the sauce and reduce temperature to medium-high. Stir-fry 1-2 minutes.
- 6. Add corn starch. Simmer until vegetables are soft. Add water as needed.
- 7. Salt and pepper to taste, plus any additional chili paste and rice vinegar.