The spicy green beans are also easy to do. I washed and snapped the ends off of about 1 pound of fresh green beans and minced a couple cloves of fresh garlic. I put a little olive oil in a wok and lightly stir fried the garlic and then added the green beans and about 1/4 cup of water, covered and let it steam for about 5 minutes (keep checking to make sure the water doesn't evaporate -- you do not want a lot of water as they are not supposed to boil and become water logged). As the water cooks off, add a little at a time until the beans are close to the tenderness you prefer (I make them crisp tender, similar to Chinese style). Once they are the tenderness you like, remove the lid and stir-fry until all the water is gone. Stir in about 1 tablespoon of olive oil. Season with salt and red pepper flakes, to taste. We like it a little spicy. Add toasted slivered almonds and toss. I snapped a photo for you to see below as well as the recipe for the Lemon-Lime Marinade. Enjoy!
Lemon-Lime Marinated Chicken
3-4 boneless chicken breasts, beaten to an even thickness
In a small bowl, whisk ingredients together; pour in a large Ziploc bag and add chicken and seal bag, removing as much air as possible. Marinate for 4 hours or overnight. Grill chicken approximately 5-6 minutes on each side, or until done. Remove to a plate or platter and cover with foil and let rest 5-10 minutes to retain juices.