1/2 tablespoon toasted sesame oil
2 cloves garlic, thinly sliced
1 pound green beans, rinsed and ends trimmed
1 tablespoon reduced sodium soy sauce or coconut aminos
1/2 tablespoon toasted sesame oil
2 tablespoons creamy peanut butter
1 teaspoon freshly grated ginger
1 teaspoon rice wine vinegar
1/4 teaspoon red pepper flakes
1/4 cup water
Salt, to taste
To garnish: Green onion, sesame seeds and a tablespoon or two of cashews/roasted peanuts


1.Place a large skillet over medium heat. Add in 1/2 tablespoon sesame oil and garlic, saute for 30 seconds or until garlic is fragrant. Immediately add in green beans; stir frequently until beans are slightly golden brown, about 5-8 minutes.
2.While the beans are cooking, make the sauce: In a medium bowl, add soy sauce, sesame oil, peanut butter, ginger, vinegar, red pepper flakes and water. Stir to combine.
3.One green beans are cooked and slightly golden and al dente, reduce heat to low and pour sauce over the beans. Stir to coat the beans, then cover and simmer for a few minutes to allow the beans to continue cooking.
4.Taste and add salt, if necessary. Garnish with sliced green onion, sesame seeds and a tablespoon or two of cashews.

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