Get ready to ditch canned green beans for good! Eating fresh green beans adds so much more to the plate and palette! This is the perfect time of year to enjoy the abundance of green beans in your garden or local farmers' markets.
Prep time: 10-15 minutes Cook time: 15-20 minutes Serves: 2-4
This recipe is based on one pound of beans. For every pound, adjust accordingly.
1 lb. fresh green beans, washed and thoroughly patted dry
3 Tbsp sesame oil
3 Tbsp tamari or soy sauce, divided
1 - 4 Tbsp of That's Good Garlic!
1-2 tsp chili flakes (optional)
Heat oil in heavy skillet on medium-high for 2 - 5 minutes. Once a drop of water sizzles in the pan, add DRY green beans. (Water and oil don't mix well at high temps and can lead to burns, ouch!) Stir constantly to blister the skins of the beans. When beans soften after 5 - 8 minutes, add 2 Tbsp. of Tamari or Soy. Stir constantly for a few minutes over high heat. Once the beans darken, add TGG! and stir frequently. When the beans soften, (another 1-2 minutes), add the remaining tamari or soy sauce. Add chili flakes for more zest and spice in the last minute of cooking.
Enjoy as an appetizer or as a side with Mongolian Tri-tip steak and rice.