Ginger and Garlic Green Beans
- 1 pound trimmed and cut green beans
- 2 tablespoons soy sauce
- 1 tablespoon coconut sugar
- 1 teaspoon sesame oil
- 1 tablespoon canola oil
- 1 tablespoon minced fresh ginger
- 1 tablespoon minced garlic
- 1 teaspoon salt
- Bring 4 cups lightly salted water to a boil in a large pot. Prepare an ice bath.
- Blanch green beans in boiling water for 2 minutes. Remove green beans and plunge immediately into the ice bath until cooled completely; drain.
- Mix soy sauce, coconut sugar, and sesame oil together in a small bowl
- Heat canola oil in a skillet over medium-high heat. Sauté ginger and garlic in hot oil until fragrant, about 30 seconds; add the green beans and cook until crisp, about 2 minutes more. Pour soy sauce mixture over the green beans, toss to coat, and cook until hot, about 30 seconds more. Season beans with salt and remove from heat.
- Transfer green beans and sauce to a serving platter. Sprinkle toasted sesame seeds over the green beans to serve.
Add a little heat by adding crushed red peppers with the ginger and garlic, which have anti-inflammatory properties.
What others are saying
Greg Jones says:
I'm testing out my Thanksgiving menu and this dish is on it! I love the Asian-inspired influence with the green beans, very good. I would also use this sauce on edamame. I enjoyed it thoroughly!