These green beans (I used slim green beans) are only just cooked, so nice and crunchy. The sauce is a mixture of Asian flavors – gluten-free soy sauce, rice cooking wine, garlic, ginger and a small pinch of red pepper flakes. The green beans can be eaten hot or cold.
1 tbsp. sesame oil
2 large cloves of garlic – minced
1 inch of garlic – finely grated
8 oz. thin green beans – topped and tailed
1 bunch of scallions – finely chopped
1 tbsp. organic Tamari gluten-free reduced sodium soy sauce
2 tbsp. rice cooking wine (Tame brand)
Small pinch of red pepper flakes (optional)
Heat sesame oil in a cast iron frying pan.
When sizzling add garlic and cook for a couple of minutes before adding the ginger.
Let ginger cook for a minute or so, then add the beans, scallions, soy sauce, rice cooking wine and red pepper flakes.
Cook, stirring often, for a few minutes until beans are just tender.