Mixed Bean Stir-Fry
1 14-oz. can red kidney beans
1 14-oz can cannelli beans
6 green onions
1 7-oz can pineapple rings or pieces in own juice
3-4 pieces stem ginger (from jar)
2 Tbs. ginger syrup (from jar)
thin strips of 1/2 lemon cut julienne-style
2 Tbs. lemon juice
2 Tbs. soy sauce
1 Tsp. cornstarch
1 Tbs. sesame oil
4 1/2 oz. French beans, cut into 1 1/2 inch lengths
1 8-oz can bamboo shoots
salt and pepper
Drain all the beans, rinse under cold water, and drain again very thoroughly.
Cut 4 green onions into narrow slanting slices. thinly slice the remainder and reserve for garnish.
Combine the pineapple and juice, ginger and syrup, lemon rind and juice, soy sauce and cornstarch in a bowl.
Heat the oil in the wok until it is very hot. Add the green onions and stir-fry for about a minute, then add the green beans. Drain and thinly slice the bamboo shoots, add to the pan and continue to stir-fry for 2 minutes.
Add the pineapple and ginger mixture and bring just to a boil. Add the canned beans and stir until very hot – for about a minute.
Season to taste, sprinkle with reserved chopped green onions.