Growing up as a PK (preacher’s kid) I had the opportunity to be at many church suppers, potlucks and the like.  If you are like me you know that there are always some of the best dishes in the land that come out of these church supper gatherings.

I was feeling a little bit of nostalgia when I made this incredibly simple but filling dish this past week as on my handwritten recipe card I saw the name of Althea Carmany next to the recipe name.  Yes—a “church lady” from my childhood and when I moved out and copied down some of my mom’s recipes from her recipe box this was one of them.

There is absolutely no right or wrong way to make this dish but it is wonderful in its simplicity.  The written recipe card just serves as a reminder to make it every now and then.

Green Beans—Chinese Style

Brown in an electric skillet:

1 pound ground beef (I use the leanest I can find or ground turkey)

1 onion, chopped finely

Add:

  3-4 cups green beans (I used frozen this time and substituted half beef broth/half water for liquid)

  1 cup bean juice

Thicken mixture with cornstarch.  I usually add about a tablespoon cornstarch to the liquid before I put it in the skillet and whisk till it is mixed well before adding to the mixture in the skillet.

Serve over cooked rice and season with soy sauce.  Salt and pepper to taste.  Water chestnuts would also be a great addition to this dish—I wish I would have thought of that before I gobbled it down this week.  Next time!

Enjoy!