This is a staple recipe from years and years ago that I simply forgot was in my repertoire. (Thank you, word of the day!)
These green beans definitely have an Asian flair and you can adjust the spice to your own level. We like things spicy over here.
I’ve made these with fresh green beans when available and have also used frozen whole green beans when fresh aren’t in season. I think they turn out just as good. Don’t thaw out the frozen green beans before cooking though. Just toss them in frozen and stand back.
- 1 lb fresh green beans, trimmed (or use frozen whole green beans)
- 1 tablespoon grapeseed or olive oil
- 1 teaspoon sesame oil
- 1 clove garlic, minced
- 1 teaspoon fresh ginger, grated (optional)
- 1 tablespoon Bragg's Liquid Soy Seasoning
- ½ - 1 teaspoon red chili flakes
- Fresh ground pepper, to taste
- 1 teaspoon toasted sesame seeds
- Heat oils in a wok or large skillet over medium-high heat.
- Add garlic and ginger, if using. Saute for 30 seconds.
- Make sure the wok is nice and hot before adding the green beans (especially if using frozen).
- Add green beans. Stir-fry until beans start to get a nice crispy skin - about 5 or 6 minutes.
- Add Bragg's, chili flakes and black pepper. Toss to heat through.
- Taste a bean for doneness. It should be hot all the way through but still maintain a slight crispness.
- Remove to a serving dish and sprinkle with toasted sesame seeds.
- Serve hot.
These are super tasty.
A while back I tried something similar to these at Moxie’s off their appetizer menu. Theirs were okay, just very salty and I don’t think they had spice to them like these ones do. For how quick and easy this recipe is, you should really try it at home.
I took a picture and forgot the toasted sesame seeds. They’re just as good without but I like them normally.
Also you’ll see chunks of ginger throughout. I like my ginger and didn’t grate it but left it in big bits so Levi could pick it out since he’s less of a fan.