Our Farm Fresh To You delivery included a pound of green beans last Friday. I've never liked fresh green beans. I love the canned ones and their soft texture, but fresh ones are always too crunchy!
But I had to use them (see the trying new things benefit going on here?). And thankfully, the box even came with a few recipe recommendations for the produce we got that week.
One of them was this recipe for spicy green beans, and we loved it! I decided to way over-cook them to attempt to get that soft mushy goodness you get out of the can. It worked, and now I love fresh green beans :)
- 1 lb. green beans
- 2 T. soy sauce
- 1 T. rice vinegar
- 2 t. sugar
- 1/4 to 1/2 t. hot pepper flakes (I put almost 1/2 t. and they were pretty much perfect. I like spicy)
- 1/4 t. white pepper (I have never used or seen white pepper... I used black pepper)
- 1 T. vegetable oil
- 2 T. minced garlic
- 2 T. freshly minced ginger (I skipped this)
- I also added a dash of sesame oil and a bit of salt for more flavor
- Rinse and drain green beans, and cut off the ends. Cut the beans into 2-3 inch, bite-sized segments.
- In a small bowl, mix soy sauce, rice vinegar, sugar, hot pepper flakes and
- Set a large frying pan over high heat. Add beans and 1/4 cup water. Cover and cook, stirring once, until beans are as cooked as you want them (I added 1/2 cup water or more. The original directions recommended 3-4 minutes, but I probably did 6-7. For me, this is the key to liking fresh green beans).
- Uncover and cook until most of the water has evaporated.
- Add vegetable oil, garlic and ginger to the pan. Stir until green beans and garlic are lightly browned - 1 to 2 minutes.
- Stir soy mixture and add to pan. Bring to a boil and stir until most of the liquid has evaporated and the sauce thickens and coats the beans - 2 to 3 minutes.
Can be served hot or cool. I kept them covered and warm until the rest of our dinner was ready. Served 2 generous portions.
We had this with Thai style BBQ chicken and it was delish and pretty darn healthy too!