Ingredients

2 pounds green beans or Chinese long beans
2 T Canola oil
1 T garlic, minced
1/2 tsp. crushed red chilies
1 pound white mushrooms, cut in half (or 1/4 if large)
2/3 cup walnuts, toasted (may also use almonds or peanuts)
2 tsp. Sesame oil
2 T tamari

Directions

Cut beans into 3" lengths and steam 1 minute. Shock in ice water. Heat canola oil in a saute pan and saute garlic and chilies. Add mushrooms and saute briefly until tender. Remove from heat and cool. Toss beans with mushrooms, red pepper flakes and walnuts. Whisk together sesame oil and tamari. Pour over salad and continue to mix.

Refrigerate the beans for a few hours or overnight.

Recipe courtesy: Chef Roy Harland, Bentley's Gourmet Market and Bistro

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