Runner Bean Stir Fry

Quorum Park Wildlife Walk

Taking off late summer, the runner beans fill a gap left by our Spring Peas.

Find them in our Spring/ Summer raised bed. Early plants will showcase a vibrant red flower which looks out of this world in July time to be replaced with a delicious bean come August and September. We always have a serious glut of runner beans come harvest time, so help yourself!

Fresh Flavours: Quorum Park Allotment Runner Bean Stir-Fry

Enjoy this runner bean stir-fry as a delightful, nutritious dish that captures the essence of summer's bounty. Perfect for a quick meal that's both healthy and full of flavour.

Introduction

Celebrate the vibrant taste of summer with a quick and easy runner bean stir-fry. This dish showcases the fresh, crisp produce from Quorum Park allotments, making it a perfect light meal or a delightful side dish.

Ingredients

300g runner beans, trimmed and sliced

1 red pepper, sliced

1 carrot, julienned

2 tbsp sesame oil

2 garlic cloves, minced

1 tbsp fresh ginger, grated

2 tbsp soy sauce

1 tbsp sesame seeds

1 spring onion, chopped

Salt and black pepper, to taste

Methodology

1. Prepare the Vegetables:

Trim the runner beans and slice them diagonally into 2-3cm pieces.
Slice the red pepper and julienne the carrot.

2. Cook the Stir-Fry:

Heat the sesame oil in a large wok or frying pan over medium-high heat.
Add the garlic and ginger, stirring quickly for about 30 seconds until fragrant.
Add the runner beans, red pepper, and carrot to the pan. Stir-fry for 4-5 minutes until the vegetables are tender but still crisp.