Thai Green Beans


  • 1/2 pound fresh green beans
  • Vegetable cooking spray
  • 1 teaspoon oil (ideally a light, high heat oil like grape seed or peanut)
  • 1 cup sliced fresh mushrooms
  • 3 cloves garlic, minced
  • 3 tablespoons cold water
  • 1 1/2 teaspoons corn starch
  • 2 green onions, cut into 1 1/2 inch pieces-Try using your purple onions with greens in this week’s box
  • 1 tablespoon low sodium soy sauce
  • 1/4 teaspoon pepper
  • 2 tablespoons chopped unsalted dry-roasted peanuts
  • 1 tablespoon chopped fresh cilantro


Wash beans; trim ends and remove strings. Cut beans in half, set aside. Coat a skillet with cooking spray. Add oil; place over high heat until hot. Add mushrooms and garlic; sauté 1 minute. Reduce heat to medium. Add beans, and cook 3 minutes or until tender crisp. Combine water and corn starch; stir well. Add corn starch mixture, green onions, soy sauce and pepper to beans; cook 2 minutes or until thickened, stirring constantly.

Remove from heat; sprinkle with peanuts and cilantro. Serve warm.