Mixed Bean Stir-fry

A delicious vegetarian bean salad that even a meat eater will love!

Prep Time 20

Cook Time 20

Course Main Course, Salad, Side Dish

Cuisine Oriental

Servings 4 people

Calories 492 kcal

425 g can red kidney beans (any type of canned beans can be used)
425 g can cannellini beans (any type of canned beans can be used)
6 pieces spring onions (aka scallions)
200 g can pineapple rings or pieces in natural juice, chopped
2 tbsp pineapple juice (you can use the syrup from the canned pineapple)
3-4 pieces stem ginger (normal ginger root will work fine too)
2 tbsp ginger syrup from the jar (don't worry if you don't have it, just skip it)
1/2 thinly pared rind of lime or lemon, cut into thin (julienne) strips (you can use lemon zest instead)
2 tbsp lime or lemon juice
2 tbsp soy sauce
1 tsp cornflour / cornstarch / simple flour / potato starch (you just need a bit of starch to thicken the sauce, so it doesn't really matter which one you use)
1 tbsp sesame oil
125 g green beans (aka French beans), cut into 4cm lenghts
250 g can bamboo shoots, drained and thinly sliced
salt & pepper to taste

Drain all the beans, rinse under cold water and drain again very thoroughly.
Cut 4 spring onions (scallions) into narrow slanting slices. Thinly slice the remainder and reserve for garnish.
Combine the pineapple and juice, ginger and syrup, lime rind and juice, soy sauce and cornflour in a bowl.
Heat the oil in the wok, swirling it around until really hot. Add the spring onions and stir-fry for a minute or so. Add the green beans and bamboo shoots and continue stir-fry for 2 minutes.
Add the pineapple and ginger mixture and bring just to the boil.
Add the canned beans and stir until very hot - about a minute or so.
Season to taste, and serve with freshly boiled rice sprinkled with the reserved chopped spring onions, or serve as a vegetable accompaniment.