Tamari and Soy Runner Bean Stir Fry

Serves: 4 | Preparation Time: 20 min


  • 400g runner beans
  • 1 medium onion
  • 200g kidney beans: if from a can, rinse well & drain.
  • 10ml sesame oil (olive will do)
  • 1 tablespoon soy sauce or tamari
  • 1 teaspoon honey
  • 1 teaspoon sesame seeds (optional)
  • 1 tablespoon fresh lemon juice (about ½ lemon)
  •  ½ teaspoon ground ginger


Wash the runner beans. Trim the ends and remove the stringy bits, if necessary. Slice them diagonally into 1 cm wide strips, which are about 6 cm long. Peel the onion. Chop it in half and slice finely.

Mix the sauce in a cup by blending together the soy sauce / tamari, honey, sesame seeds, lemon juice and ginger.

Heat the sesame oil in a wok and add the onion. Stir regularly and cook on a medium heat for 3-5 minutes, until nearly soft. Add the runner beans and the kidney beans.

Stir the wok contents and cover (if you have a lid - not a problem if you don't). Cook for about 3 minutes, until the runner beans are tender.
Add the sauce and heat through.