Chinese Stir Fry Green Beans

[NOTE]: I have first been steaming the green beans from 7 to 10 minutes, and then putting them in the wok in a little Toasted Sesame Oil. The idea is to tenderize the beans before you actually crisp them up on the outside.

As they fry, I add some soy sauce, garlic powder, and white sesame seeds. I might add a little ground ginger also. Just thought, I have’t tried red pepper flakes yet. Maybe lemon juice and zest? And, a little sweetener.

I had some of these with a sirloin hamburger, and also had Asian Steamed Cabbage (just add the flavorings for Asian Cucumber Salad, except for the vinegar, although…). Would go well with rotisserie chicken, or a pork chop. *I might add them as a side to my stir fry, but I usually have way too much stir fry and don’t need anything else. [end NOTE]

I recently bought some green beans at Food Lion and a couple of days later I looked and about a third of the beans had some kind of whitish moldy growth on them. Threw them out. But a day or so ago, I saw some good looking green beans at the IGA and bought them. They appeared to be cheaper than the fancily packaged versions, and all looked good.