Chicken Stir Fry with Mushrooms and Green Beans

The star of this dish is none other than the Green Beans because they came from our garden. It was barely enough of a harvest to balance this dish, but it's always satisfying to be able to step outside and pick fresh vegetables from the garden to cook right then and there. Talk about farm to table dreams. Someday, we will definitely get there when not just one or two components of a dish comes from within our own little farm, but every single one of them. No pesticides or synthetic fertilizers to negate the goodness that these vegetables are suppose to bring to our bodies.

A quote by Sarah Ban Breathnac states The world needs dreamers and the world needs doers, but above all, the world needs dreamers who do. Some day the maintenance of lawns will be subjugated by the nurturing of vegetable gardens. It may be an idea that won't sustain for now due to the way people's lives are now constructed, but maybe some of us can help push the idea along. That good clean, whole foods should be the absolute norm and not thought of as an elitist health fad.

So we decided to celebrate the idea and our green beans became part of a tasty stir fry.

Chicken Stir Fry with Mushrooms and Green Beans

green beans from our garden

Chicken Stir Fry with Mushrooms and Green Beans

1 chicken breast thin sliced
1 cup green beans cleaned and blanched
1 cup of any type of mushrooms sliced
1 onion large diced
1 thumb sized ginger peeled and sliced
3 cloves garlic minced

marinade

3 tbsp cornstarch
2 tbsp water
1/4 tsp baking soda (optional. works as a tenderizer)

sauce

3 tbsp Chinese rice wine
2 tbsp soy sauce
1 tbsp oyster sauce
1 tsp sesame oil
1 tbsp brown sugar
1/2 tsp sambal (or Sriracha or whatever hot sauce you have in your pantry)
pinch of white and black sesame seeds

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