I was inspired to make Spicy Green Beans one night when my kids convinced my husband to order Chinese cuisine from a nearby restaurant. I wanted to enjoy the same wonderful flavors they were about to have, but I also insisted on avoiding all that oil they’d be bringing home.
I was amazed how good this recipe was and how fast it was ready to serve. Although I have since made this dish several times for myself, it’s so full of flavor that now everyone in our house is a fan and no one seems to notice this recipe is oil-free.
These green beans are so good with lots of steamed brown rice, and my Baked Whole Wheat Scallion Pancakes, fresh from the oven. Mmmm. Recipe for the Scallion Pancakes – coming soon, I promise.
SPICY GREEN BEANS WITH SHALLOTS, GARLIC, AND GINGER
2 shallots, sliced thinly
2 cloves garlic, minced
1 small jalapeño, seeded and minced
1 pound green beans
1 1/2 tablespoons grated fresh ginger
4 tablespoons Braggs Liquid Aminos (or soy sauce)
sea salt and coarsely ground black pepper (to taste)
Heat a large skillet (my favorite nonstick cookware is made by Scanpan) over medium high heat. Add the shallots and sauté for about 5 minutes, or until they begin to soften. Add a bit of water or broth to avoid sticking to the pan as needed. Once they start to brown, add the garlic and jalapeño, and continue to cook for about 30 seconds.
Add all of the green beans to the hot pan, along with the ginger and Braggs or soy sauce. Turn down the heat to medium, and stir frequently until the beans are well coated with the sauce, and the beans become just tender-crisp.
Remove from heat. Season to taste, and serve immediately.
Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen