The first harvest of the season

We have green beans, grown in our backyard. These were harvested yesterday morning and they are so sweet. I will harvest some more later today and will make this spicy green bean dish that I love. It's another version of spicy basil dish that everybody knows. Adding green beans to it make this dish a little healthier. Green beans are easy to grow in Texas and they are at the farmers' market right now both Austin Farmers' Market and Sunset Valley Farmers' Market. They are best when eaten right after harvesting. My son proved it. He took a bite of about three green beans and put them back in the pile.There are more green beans to be harvested and I have recipes lined up for them. One was in my previous post, Pad Prik King. I love to see these vegetables grow. Some days, I would go out there three times to just see how much they grow in the past three hours.

Here is the recipe

Spicy Green Beans

2 garlic cloves
1 shallots (optional)
Pinch of salt
4 Thai chilies
1 tbsp vegetable oil
6 oz minced chicken, beef, pork, tofu or soy bean protein
6 oz green beans
Pinch of sugar
1 tbsp fish sauce or use only soy sauce
1 tbsp light Thai soy sauce
Handful of Thai basil

Pound garlic, salt and chilies (and shallot if using) into a paste with pestle and mortar (or you can just put those in the small food processor and set it to chop. Heat a wok or a pot over a medium-high heat. Add oil and then fry the paste for a minute. Add minced meat and continue to stir-fry for a minute until the meat is cooked. Add green beans and stir fry until almost cooked. Add soy sauce and fish sauce. At the end, add sugar and taste. Sprinkle over the Thai basil. Stir fry until basil is just wilted and take it off the heat. Serve over rice.