Spicy Green Beans

I got green beans in my Hungry Harvest box this week. Last time I got them, I made Coconut Green Beans. But it was flurrying outside this weekend, and I was in the mood for something spicy to warm me up. The recipe below took me less than 10 minutes to make, and was really satisfying as a side dish for my miso-glazed tofu (post coming soon!)

Ingredients

1/2 lb green beans

2 cloves garlic, crushed

1 tbsp fresh ginger, pasted or finely grated

1/4 tsp honey

1 tbsp rice vinegar

1 tbsp soy sauce

1/8 tsp crushed red pepper (or crushed Szechuan pepper)

2 tsp sesame oil

pinch of coarse salt to sprinkle on top (I used Himalayan pink salt)

Directions

1.  Prepare the green beans:  Wash and drain the green beans.  Cut a very small amount of both ends off (just enough to remove the tough pointy bit).  Let the green beans drain until Step 3.

2.  In a small bowl, mix together the garlic, ginger, honey, rice vinegar, soy sauce, and crushed red pepper.   Keep this on the side until Step 4.

3. In a large skillet, heat the sesame oil on medium-high. Once the oil is hot, add the green beans. Cook for ~5 minutes, stirring constantly, until the green beans start to blacken.

4. Add the mix from Step 2. Stir to coat the green beans. Continue to cook for 2-3 more minutes, stirring constantly, until the liquid is gone and the beans are tender but still crunchy.

5. Remove from the heat. Sprinkle some coarse salt on top and serve warm!