Asian Spicy Green Beans...

I have been trying new recipes, I am just not posting all of them.  Last week I made my own black bean "burger" patties and they were good.  Even Big P ate his right up! 
Then I went to the monastery with the women from our church for an overnight stay (our women's group goes once a year, usually during Lent- I will take the P's with me for overnights during the year).  DH and the boys went camping.  Yes, camping in March!  They had a blast and, as it turned out, Sat. was beautiful here (60 degrees and sunny).  I came home from the monastery and have lost my voice and now have a bad cold.  I hope it does not last too long (I am very blessed that I do not get sick too often- but when I do, it is usually a doozy (note: this is aside from the chronic stuff I have- if I didn't have lupus, I would be considered super healthy:)

On to Asian Spicy Green Beans:
1 cup white or jasmine rice cooked to directions
1 pound fresh green beans washed and trimmed
2 Tbs. sesame oil
1/2 small onion, thinly sliced
1 red bell pepper thinly sliced
3 cloves garlic minced
1/2 tsp crushed red pepper flakes
1 inch fresh gingerroot, grated or minced
Juice of 1 orange
2 Tbs hoisin sauce (I have some GF hoisin sauce)
slivered almonds for a garnish (ok, so I didn't have any slivered almonds but I happened to have cashew pieces so I used those)

Cook rice.  Steam green beans in simmering water for 3 minutes covered.  Rinse in cool water then drain.  Place a large skillet on the stove over high heat.  Add oil then onion and pepper.  stir fry 1-2 minutes then add garlic, crushed red pepper, ginger, and beans and stir fry 1 more minute.  squeeze orange juice over the pan and add hoisin sauce.  toss everything to coat.  Serve with rice and toasted slivered almonds (or cashews).

This was really good.  I loved it.  DH loved it.  Picky boys who eat peas and brocolli didn't love it.  I would highly recommend doubling the recipe because it was really enough for two adults.