Ingredients:
- 1/2 Tbsp. toasted sesame oil
- 2 cloves garlic, thinly sliced
- 1 lb. green beans, rinsed and ends trimmed
Ingredients for the sauce:
- 1 Tbsp. coconut aminos
- 1/2 Tbsp. toasted sesame oil
- 2 Tbsp. creamy peanut butter
- 1 tsp. freshly grated ginger
- 1 tsp. rice wine vinegar
- 1/4 tsp. red pepper flakes
- 1/4 cup water
- To taste sal
- To garnish: green onion, sesame seeds and a tablespoon or two of cashews/roasted peanuts
Directions:
- Place a large skillet over medium heat. Add in 1/2 tablespoon sesame oil and garlic and sauté for 30 seconds or until garlic is fragrant. Immediately add in green beans; stir frequently until beans are slightly golden brown, about 5 to 8 minutes.
- 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.
- Once green beans are cooked to slightly golden and al dente, reduce heat to low and pour in sauce. Stir to coat the beans and then cover and simmer for a few minutes more.
- Taste and add salt, if necessary. Garnish with sliced green onions, sesame seeds and cashews.
