Stir Fried Green Beans with Ginger and Peanuts

When it comes to vegetables I keep it rather simple. I’ve always liked vegetables and steamed or even just boiled they usually taste fine by me. Of course my children refuse to eat them, with a handful of exceptions. Because we now incorporate more vegetarian meals throughout the week I try to get more creative with veggies.
I made this last week for the first time based on a recipe I saw in a cookbook at a friends house. It was an Asian inspired stir fry with ginger and peanuts. I can’t remember exactly but I think this comes pretty close. I added a whole red chili pepper so it was pretty spicy but you can adjust to your own taste or even leave it out completely. I finished it all off with extra virgin coconut oil which is one of my recently found favorites. Do try it, trust me even if you (think) you don’t like coconut, its subtle but certainly adds something. (and let’s not forget the many health benefits).

A few notes:
The coconut oil adds a little sweetness, if you do decide to omit it add a pinch of sugar during cooking.
I wanted to add a handful of soybeans to make it a more nutritious main course (served over rice) but couldn’t find any if you can, add those or try it with other veggies if you like.
I grate my ginger frozen, this way it isn’t fibrous at all and comes out almost as fine as a powder.

200 grams (6 ½ oz) green beans (trimmed)
1 tbsp grated ginger
2 tbsp roasted peanuts (salted is fine) or 1 tbsp (crunchy) peanut butter
2 tsp extra virgin coconut oil
1 shallot or small onion
2 cloves of garlic
1 red chili pepper, or pinch of dried chili flakes to taste (optional)
Lime juice to taste
Salt to taste

Grind the peanuts with a pestle and mortar or a coffee grinder and set aside. Slice the shallot into half rings, chop the garlic and chili. In a large frying pan or wok heat a small amount of oil over medium high heat. Add the onion and chili, and stir fry for about 5 minutes until the onions soften and begin to brown.

Add the garlic and grate in the ginger, cook for another minute. Add in the ground peanuts, about 125 ml (1/2 cup) of warm water and a pinch of salt, let it come to a boil. Add the beans to the pan and cook until most of the water is evaporated. The beans should be cooked but still firm. If you think they still need more time to cook add more water. Take of the heat melt in the coconut oil squeeze in some lime juice (a wedge or so) taste and adjust seasoning, serve.