Ingredients

The following ingredients have 3 Servings
  • 12 oz. green beans, ends trimmed ((12 oz. yields ~4-5 cups trimmed))
  • 1/4 cup vegetable broth ((or store-bought))
  • 2 Tbsp tamari or low-sodium soy sauce ((ensure gluten-free as needed))
  • 1 Tbsp minced fresh ginger
  • 1 Tbsp minced garlic ((2 large cloves yield ~1 Tbsp or 9 g))
  • 1/2 tsp red pepper flakes
  • 1 pinch sea salt
  • 1/2 tsp maple syrup
  • 1 Tbsp avocado oil ((or other neutral, high-heat oil))
  • 1 Tbsp sesame seeds ((raw or toasted))

Instruction

  • Wash the green beans and dry thoroughly (to prevent oil from splattering), then trim and discard the ends.
  • In a small bowl or liquid measuring cup, combine the broth, tamari, ginger, garlic, red pepper flakes, salt, and maple syrup.
  • Heat a large skillet (or wok) over high heat. Once hot (test it by sprinkling some water in — it should sizzle), add the oil and swirl the pan to achieve a thin layer.
  • Add the green beans and cook, tossing occasionally, for about 3-4 minutes. The beans will be browned in spots but still crisp. Reduce the heat to medium-high, then quickly add the sauce mixture (it will be steamy). Cook, stirring occasionally, for 3-5 minutes, until the beans are tender with a little crunch (al dente) and the liquid is reduced. Turn off the heat and stir in the sesame seeds (optional).
  • Serve warm with grains (such as rice, millet, or quinoa) or cauliflower rice and your choice of protein (we like Baked Crispy Peanut Tofu, Peanut & Lemongrass Tempeh, or Crispy Skin Salmon).
  • Leftover green beans will keep in a sealed container in the refrigerator for 3-4 days. Not freezer friendly.