Ingredients
- 500 g fresh green beans, trimmed
- 1 1/2 tablespoons olive oil or avocado oil, divided
- 1/2 tablespoon sesame oil
- 1 tablespoon ginger, grated
- 2 shallots, finely chopped
- 2 cloves garlic, thinly sliced
- 1/4 cup water (60 ml)
- 2 tablespoons soy sauce (or tamari)
- 1/2 teaspoon mascabado brown sugar (or coconut palm sugar)
- 1 tablespoon unseasoned rice wine vinegar (japanese)
- 1/4 teaspoon red pepper flakes, or less, to taste
- toasted sesame seeds, to garnish
To serve (optional):
- Steamed jasmine rice
Instructions
- Heat 1 tablespoon oil over medium-high heat. Add the green beans and stir-fry, stirring often, until they start to brown in places (10 minutes). Remove the green beans from the wok and set aside.
- Reduce to medium, add the remaining 1/2 tablespoon olive oil and sesame oil to the wok. Add the garlic, ginger and shallot. Stir-fry for a few minutes, until the shallot softens, then add the blistered beans, plus 60 ml water. Cover and let steam 1-2 minutes until beans reach desired consistency.
- Uncover, stir, and add the soy sauce, sugar, rice vinegar, red pepper flakes, and stir to combine. Transfer to a serving bowl and sprinkle with sesame seeds. Serve with steamed rice if desired and enjoy!
Nutrition
Notes
- Feel free to double sauce if desired. It’s delicious served over rice.