Stir-fried green beans are lightly blistered in a wok and tossed in an Asian-style sauce made with soy sauce, ginger and chili flakes. Simple and full of flavor!
500gfresh green beans,trimmed
1 1/2tablespoonsolive oil or avocado oil,divided
2tablespoonssoy sauce(or tamari)
1/2teaspoonmascabado brown sugar(or coconut palm sugar)
1tablespoonunseasoned rice wine vinegar(japanese)
1/4teaspoonred pepper flakes,or less, to taste
toasted sesame seeds,to garnish
To serve (optional):
Steamed jasmine rice
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!
Feel free to double sauce if desired. It’s delicious served over rice.