Sweet and Sour Stirfry with Beans



I planted some heirloom variety beans awhile back, and didn’t know what would erupt. Turns out I had Yardlong beans! These crazy things are voracious growers; I’ve staked them up on 10ft bamboo poles, and they’re reaching way past that. The beans seem to grow right before your eyes, too. One day it’s a bloom, the next day a 4 inch tiny bean, and the following day it’s two feet long! Let the harvest begin!


1/4 c orange juice
2 T hoisin sauce
2 T rice vinegar
2 T soy sauce
1 T cornstarch
2 T vegetable oil
1 lb beef, sliced thin (or tofu)
1 onion, chopped thin
2 carrots, chopped
2 bell peppers (ribs and seeds removed), cut into 2-inch pieces
1 head broccoli
1 bunch beans, tips cut off (cut yard-longs into 2 inch pieces)
Cooked rice, for serving


First, start cooking your rice. Next, in a small bowl, stir together the orange juice, vinegar, hoisin, soy sauce, and cornstarch. In a large nonstick skillet or wok, heat 1 T oil over high heat. Cook beef (or tofu), in two batches, until well browned on one side, about 2 minutes; transfer to a plate. To the skillet, add all the vegetables. Cook, stirring, until peppers are crisp-tender, 6 to 8 minutes. Add the beef back to the skillet. Whisk the sauce and add to skillet. Bring to a simmer; cook, stirring, until broccoli is warmed through, 2 to 4 minutes. Serve with rice.

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