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Spicy Tamari-Ginger Green Beans

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Spicy Tamari-Ginger Green Beans
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Side Dishes
Serves: 10
Ingredients
  • 1 pound fresh slender green beans, ends snapped
  • 1 large red bell pepper, cored, seeded, and sliced into thin strips
  • 10 to 16 mushrooms (4 to 6 oz), sliced thin
  • 2 tbsp Frank’s Red Hot sauce (or other similar vinegar/red pepper sauce)
  • 1 tbsp EVOO
  • 1 tbsp tamari (wheat-free soy sauce)
  • ½ tsp dark sesame oil
  • ~3/4″ piece fresh ginger, peeled and minced
  • 1~2 garlic cloves, peeled and crushed
  • 1~2 tbsp toasted sesame seeds
Instructions
  1. Start out getting the green beans snapped, and the pepper and mushrooms cut up and separated so you can add them at appropriate times.
  2. Combine the remaining ingredients, except for the sesame seeds, in a small prep bowl and whisk to mix well. Heat an extra large wok on medium heat until starting to shimmer slightly, then pour in the sauce and cook for about 60 seconds until it just starts to thicken at the edges.
  3. Toss in the green beans and start to sauté with a bamboo spoon.
  4. Continue cooking and turning for about 4 minutes – until the beans are starting to warm through but not soften yet.
  5. Immediately toss in the peppers and mushrooms and continue to sauté. Cook an additional 3 minutes or so until the mushrooms just soften and everything else is heated through but still crisp.
  6. Transfer immediately to a bowl large enough to hold everything with a little extra room for tossing.
  7. Sprinkle with half your sesame seeds, toss a bit to mix, and sprinkle with a little more sesame seeds to achieve your desired amount of sesame flavor and presentation (I would err on the conservative side as you also have sesame oil in there).
  8. These are best served warm – and go great along side the Dijon grilled steak. But don’t let that stop you from making them a few hours ahead of a potluck or other party and serving them cold (though I might suggest doubling the recipe if you’re expecting more than a handful of guests).

 

A great potluck recipe!

Gather Up:

  • 1 pound fresh slender green beans, ends snapped
  • 1 large red bell pepper, cored, seeded, and sliced into thin strips
  • 10 to 16 mushrooms (4 to 6 oz), sliced thin
  • 2 tbsp Frank’s Red Hot sauce (or other similar vinegar/red pepper sauce)
  • 1 tbsp EVOO
  • 1 tbsp tamari (wheat-free soy sauce)
  • 1/2 tsp dark sesame oil
  • ~3/4″ piece fresh ginger, peeled and minced
  • 1~2 garlic cloves, peeled and crushed
  • 1~2 tbsp toasted sesame seeds

Start out getting the green beans snapped, and the pepper and mushrooms cut up and separated so you can add them at appropriate times.  Combine the remaining ingredients, except for the sesame seeds, in a small prep bowl and whisk to mix well.  Heat an extra large wok on medium heat until starting to shimmer slightly, then pour in the sauce and cook for about 60 seconds until it just starts to thicken at the edges.

Toss in the green beans and start to sauté with a bamboo spoon.  Continue cooking and turning for about 4 minutes – until the beans are starting to warm through but not soften yet.

Immediately toss in the peppers and mushrooms and continue to sauté.  Cook an additional 3 minutes or so until the mushrooms just soften and everything else is heated through but still crisp.

Transfer immediately to a bowl large enough to hold everything with a little extra room for tossing.  Sprinkle with half your sesame seeds, toss a bit to mix, and sprinkle with a little more sesame seeds to achieve your desired amount of sesame flavor and presentation (I would err on the conservative side as you also have sesame oil in there).

These are best served warm – and go great along side the Dijon grilled steak.  But don’t let that stop you from making them a few hours ahead of a potluck or other party and serving them cold (though I might suggest doubling the recipe if you’re expecting more than a handful of guests).  They will go fast!

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