{"id":10157918,"date":"2010-01-19T00:23:59","date_gmt":"2010-01-19T00:23:59","guid":{"rendered":"http:\/\/amichetti.posterous.com\/easy-green-bean-stir-fry"},"modified":"2010-01-19T00:23:59","modified_gmt":"2010-01-19T00:23:59","slug":"easy-green-bean-stir-fry","status":"publish","type":"post","link":"https:\/\/adriennemichetti.com\/apropos\/2010\/01\/19\/easy-green-bean-stir-fry\/","title":{"rendered":"Easy Green Bean Stir-Fry"},"content":{"rendered":"<p>Okay, so I am becoming quite adept at adapting recipes. Here is my latest, adapted from <a href=\"http:\/\/vegetarian.about.com\/od\/sidevegetabledishes\/r\/AsianGreenBeans.htm\">this recipe<\/a> which apparently was reprinted from <a href=\"http:\/\/erclk.about.com\/?zi=7\/ufG\">The Compassionate Cook Cookbook<\/a>. (On a semi-related note, has anyone ever seen anything on the About.com website posted since 2007? seriously, why is everything so out-of-date over there?)\u00a0 The original recipe called for rice wine or sherry &#8212; I substituted lemon juice and I love it! Very refreshing and tangy. However, I overcooked the beans a bit so if you do try this, I hope your beans turn out more crisp than mine! <\/p>\n<p \/>\n<ul>\n<li>1 pound green beans, trimmed<\/li>\n<li>1 1\/2 cups water<\/li>\n<li>1 tbsp safflower oil<\/li>\n<li>1\/4 cup vegetable broth (I used homemade, as I had some in the fridge, but you could easily substitute with a bouillon cube following package directions, or use my new favorite, <a href=\"http:\/\/www.superiortouch.com\/retail\/products\/better-than-bouillon\/premium-bases\/36\/vegetable-base\">Better Than Bouillon<\/a>) <\/li>\n<li>2 tbsp tamari <\/li>\n<li>juice of half a lemon<\/li>\n<li>1 1\/2 tbsp of brown rice syrup* (you could also use 1 tbsp of regular sugar)<\/li>\n<li>3 cloves garlic, minced<\/li>\n<\/ul>\n<h3>Preparation:<\/h3>\n<p>Heat the water in a wok or a large saucepan. Carefully add the beans and steam until tender but crisp, about 8 minutes. Drain and set aside. <\/p>\n<p> In a small bowl, combine the broth, tamari, lemon juice, and the brown rice syrup, stirring to dissolve the syrup. <\/p>\n<p> Wipe the excess water from the wok or saucepan, add the oil and heat over medium-high heat. Add the garlic and stir-fry for one minute. Add the beans and sauce, and cook for two minutes, stirring often. <\/p>\n<p>Serve over rice or quinoa.<\/p>\n<p>Serves 3-4<\/p>\n<p>*in case you are wondering why I&#39;m using brown rice syrup instead of sugar &#8212; it is an unrefined sugar, and healthier because it means your body does not metabolize it as quickly. This means your blood sugar level does not &quot;spike&quot; but rather it is more gradual. Other healthy, natural, and unrefined sugars are agave nectar, jaggery, molasses (widely regarded to be &quot;the best&quot;), and maple syrup. You will probably want to choose which sugar you use based on the flavors of the recipe you&#39;re using it in. And adjust the amount, too &#8212; some are sweeter than others. Honey can also be in this list, although it does have the same &quot;spiking&quot; effect as refined sugars. I&#39;m very sorry that I don&#39;t have references for all this information &#8212; I have read so many websites and 3 different books that I cannot remember exactly how \/ where I found this information, only that it was repeated so many times that I obviously remember it well enough to write it here from memory! <\/p>\n","protected":false},"excerpt":{"rendered":"<p>Okay, so I am becoming quite adept at adapting recipes. Here is my latest, adapted from this recipe which apparently was reprinted from The Compassionate Cook Cookbook. (On a semi-related note, has anyone ever seen anything on the About.com websit&#8230;<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[1],"tags":[140,170,38,171,41,42],"class_list":["post-10157918","post","type-post","status-publish","format-standard","hentry","category-uncategorized","tag-greenbeans","tag-maindish","tag-recipe","tag-stir-fry","tag-vegan","tag-vegetarian","category-1-id","post-seq-1","post-parity-odd","meta-position-corners","fix"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p3rX5R-GCxo","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/adriennemichetti.com\/apropos\/wp-json\/wp\/v2\/posts\/10157918","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/adriennemichetti.com\/apropos\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/adriennemichetti.com\/apropos\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/adriennemichetti.com\/apropos\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/adriennemichetti.com\/apropos\/wp-json\/wp\/v2\/comments?post=10157918"}],"version-history":[{"count":0,"href":"https:\/\/adriennemichetti.com\/apropos\/wp-json\/wp\/v2\/posts\/10157918\/revisions"}],"wp:attachment":[{"href":"https:\/\/adriennemichetti.com\/apropos\/wp-json\/wp\/v2\/media?parent=10157918"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/adriennemichetti.com\/apropos\/wp-json\/wp\/v2\/categories?post=10157918"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/adriennemichetti.com\/apropos\/wp-json\/wp\/v2\/tags?post=10157918"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}