by Chef Heather Hartman
Ingredients
1 bunch, or 1‐½ lbs. long beans (or green beans) cut into 2 inch pieces
2 tsp. canola oil
1 tsp. toasted sesame oil
2 tbsp. minced garlic
2 tbsp. minced ginger
1 Thai Chile (or jalapeno), minced
1/3‐cup chicken or veg stock
2 tbsp. balsamic vinegar or Chinese black vinegar
1 tbsp. soy sauce
¾ cup pitted olives (Moroccan dry‐cured, or pitted kalamata olives)
Optional: 4 oz. cooked ground pork or chicken, broken into small pieces





















