As a child green beans were very low on my list of “acceptable” green vegetables. As an adult, I can’t get enough of them, especially the thin, tender hericot verts fresh from the summer garden. Edamame on the other hand is completely new to me. I have had it as a hummus and simply as a fresh snack, but have not tried it cooked. I was thrilled to find this recipe from an anti-inflammatory expert here in the Northwest that uses both green beans and edamame in a simple and tasty stir-fry. This is my version of Kathy Abascal’s recipe, omitting chestnuts(not my favorite) and cilantro. I substituted lime juice for the lemon juice and added basil, mostly because that is what I had on hand! Feel free to adapt it to your tastes.