This recipe is adapted from Keo's Thai Cuisine. I made it healthier and used ingredients I had on hand.
| 1/2 package frozen cut green beans, or one package fresh green beans | 1 medium onion, cut in half length-wise then cut into strips |
| 2 Tbs water | 1/8 tsp salt |
| one dried hot chili, crushed | 1 tsp dried lemon grass |
| 1/2 cup unsweetened soy milk (or try rice milk) | 1/8 tsp coconut flavor (optional) |
| scant 1 tsp corn starch mixed with 1 tablespoon water | 1 tablespoon grated ginger (fresh or jared) |
| 1 tsp soy sauce or tamari |
Put the 2 tablespoons of water in a nonstick skillet or wok, add the onion, ginger, lemon grass, and chili pepper. Heat and saute in the water for 30 seconds. Add the coconut flavor to the soy or rice milk, stir and add to the skillet. Add the green beans. Heat until it starts to bubble. Add the cornstarch and water mixture, salt, and the soy sauce. Stir. Cook, stiring frequently, for 3-4 minutes, until the green beans are tender crisp and the sauce is thick and nearly gone.