I developed these green beans specifically to go with my Slow Cooker Chinese 5 Spice Pulled Pork. But they’re so fast and easy to make, as well as incredibly flavorful, they make a great side dish to so many Asian inspired dishes, (like my Slow Cooker Honey Lime Teriyaki Chicken). And you don’t have to limit the sauce in this recipe to just green beans. My mom has already tried it with carrots, and it worked wonderfully.
Broccolini is another good choice, and there seems to be lots of it right now in the stores. Also asparagus season is right around the corner, and it’s fabulous with these flavors as well. The more I talk about it, the more I think I should have just made this a sauce recipe! In any case, you won’t be bored with your veggies with this amount of flavor going on.
First up, trim/prepare whatever veggie you’re using…
… then mince the ginger and garlic, before cooking. Start to finish, these green beans cook in only 10 minutes, so everything needs to be prepped before cooking.
I added a small amount of red pepper flakes for a touch of spice, but they’re not strictly necessary if you’re not into anything with spice to it.
And now it’s time for a weird confession… I actually found myself snacking on leftover green beans cold straight out of the fridge! I mean… what in the world? That’s not the sort of behavior I’d expect from myself at all.
It’s much more likely you’d find me grabbing a piece of cheese, or bites of leftover spaghetti, but green beans? But that just goes to show you, these are some pretty good veggies, I’d even go so far as to say addictive.
- 1 pound green beans, trimmed
- 1 Tablespoon avocado oil, or other oil suitable for high heat
- 2 cloves garlic, minced
- 1 Tablespoon minced ginger
- ¼ cup water
- 1 Tablespoon maple syrup
- 2 Tablespoons coconut aminos, or gluten free soy sauce
- 1 Teaspoon toasted sesame oil
- ½ Teaspoon red pepper flakes
- Optional: 1-2 Teaspoons toastes sesame seeds as garnish
- Place a 9" cast iron skillet over medium heat. When the pan is hot, add the avocado oil, garlic, and ginger. Sauté 30-45 seconds or until fragrant, then add the green beans to the pan and stir to distribute the garlic and ginger. Turn the heat up to medium high, and add the ¼ cup water to the pan. Partially cover the pan with a lid placed slightly askew to steam/sauté. Stir every 1-2 minutes and continue to cook until the water is gone, about 6-7 minutes, or until the green beans are bright green and crisp tender.
- Remove the lid, and turn the heat up to high. Add the maple syrup, coconut aminos, sesame oil, and red pepper flakes. Cook stirring continuously until the sauce reduces to a glaze like consistency, and almost all liquid is gone in the pan, 1-2 minutes.
- Place the finished green beans in a serving dish, sprinkle with the optional sesame seeds, and serve immediately.
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