Summer Squashes & Beans Saute

By kathleentirpak

This dish is served over rice.

Ingredients

• 1 cup white medium or long-grain rice,
• cooked in 1 cup water
• 2 chicken ( or beef ) buillon cubes
• 1 cup water
• 2 teaspoons cornstarch
• 1 Tablespoon peanut ( or olive ) oil
• --- peanut oil heats faster & holds high heat better, it is preferred for stir-frying in a wok
• 1 medium yellow onion, cut into thin wedges
• 2 cups green beans ( fresh or frozen )
• cut into 2 inch pieces
• 1 clove minced garlic
• 1 medium yellow squash, halved lengthwise & sliced
• 1 medium zucchini, sliced
• 1/4 cup chopped fresh basil
• 15 ounce can drained butter beans

Preparation

Step 1

Cook 1 cup of rice in 2 cups water, using the Japanese method. To make sauce, first dissolve 2 cubes of buillon and 2 teaspoons cornstarch in 1 cup water. Meanwhile, in wok, heat oil. When oil is very hot and just about to start smoking, add onion and stir-fry for about 2 minutes, then add garlic, and stir-fry another minute. Add green beans, cover wok, and allow to saute for 5 minutes. Add yellow squash and zucchini, for 2-3 minutes. Add cornstarch mixture and stir until vegetables are well-coated and sauce has slightly thickened. Fold in butter beans and basil, and cover again, for a few minutes, until beans are heated through. Serve over rice.