All of my memories of green beans growing up are mostly of canned green beans, sometimes with some potatoes or ham bits mixed in. I’ve never been of fan of green bean casserole, so I’ve never had that. I say all of that to say, my experiences with fresh green beans have been limited.
That changed a few weeks ago. I picked up some fresh green beans at the grocery store and decided I’d try them out as a side to my stir fry. I heated a little bit of butter and water in a large pan while I cut the stems, then simmered the green beans for a bit before adding some soy sauce, ginger powder, garlic powder, and cayenne pepper and covering them and letting them cook until soft.
That recipe was impressive; SO impressive, that I decided to perfect the recipe and use fresh ingredients. This is now one of my staple dishes that I’ll be responsible for taking to potlucks one day! Yes, it turned out to be that good. I’ve used it as a side for veggie fried rice, chickpea curry, and just eaten them over plain rice. The details are below, enjoy!
1 bag of fresh green beans (approx. 3/4 lb.), trimmed
2 tablespoons of soy sauce
2 tablespoons of olive oil
1/2 onion, sliced
1/2 lemon, sliced
3 cloves of garlic, minced
2 sweet red peppers, sliced
1 ginger root, peeled
Wash the green beans and snip the ends (this lets the flavors soak in). Slice the onion into strips, as well as the sweet red peppers. Peel and mince the garlic. Peel the ginger (you’ll grate it later). Slice the lemon (rounds or wedges will do).
In a large skillet, heat the olive oil on medium. Once heated, add the onions, green beans, and peppers; toss them in the oil a little. Next, add the soy sauce and toss again. Grate the ginger root over the skillet. Add the minced garlic. Toss again. Place the lemon on top of the dish and cover. Let simmer for about three minutes before tossing again. You may need to add a little water or more soy sauce if you’d like to continue simmering to make them more tender. Simmer to desired tenderness (usually I like my veggies with some crunch to them, but I prefer these very tender). Enjoy!
If you like the recipe, leave a comment and let me know!
Wishing you Much Love and Veggieness,