Asian Green Beans (serves 2)

recipe photo 5Asian Green Beans (serves 2)

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.

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