These green beans have the perfect combination of savory and spiciness that make this a favorite in our house. I usually make these as a side dish that pairs nicely with the orange cauliflower and rice recipe on my blog. When all my kids are home, I always double this recipe because they barely make it to the table without a few fingers grabbing at them on the way from the kitchen.
- 1 pound green beans, washed and ends trimmed
- 2 Tablespoons avocado oil
- 2 Tablespoons tamari
- 1 Tablespoon dark sesame oil
- 1 Tablespoon rice vinegar
- 1 Teaspoon coconut sugar
- 1 Tablespoon coconut aminos
- 2 garlic cloves, minced
- 1 teaspoon minced ginger
- 1/2 teaspoon (or more depending on how spicy you like it) chili flakes
- 1 tablespoon toasted sesame seeds
- Wash and trim the green beans.
- In a small bowl, mix together the tamari, sesame oil, rice vinegar, sugar, coconut aminos, chili flakes and ½ the sesame seeds.
- In a large frypan (I recommend this fry pan), heat the oil and add the garlic and ginger and cook until fragrant; about 1 minute. Add the green beans to the fry pan and cook on high heat for 1 minute; stirring frequently.
- Add the sauce to the fry pan and cook until the green beans start to brown; adding some water as needed to keep the pan from burning and help the beans to soften.
- Garnish with the remaining sesame seeds and enjoy!