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

Method

Bring a pot of salted water to a boil. Add the long beans and cook 2 minutes. Drain
and set aside.

In a large wok or large non‐stick skillet, heat 2 tsp. canola oil and 1 tsp. sesame oil
on high heat. Add the long beans and cook without stirring for 2 minutes. Toss the
beans and cook for 1 more minute. Add the garlic, ginger, Chile pepper, and sauté for
1 minute.

Add the chicken or vegetable broth, vinegar, and soy sauce and cook until almost

reduced. Add the olives and cook for 1 more minute. Add the cooked ground pork or chicken if using.

Serve with steamed jasmine rice, and a cucumber salad.