The other day Derek let me know just a couple hours before dinner that the missionaries, whom he is in charge of arranging dinners for, would be joining us for dinner because their previous dinner plans had fallen through. Then, he also informed me that one of them could eat neither dairy or gluten. That probably normally would have panicked me, but I happened to be making a Thai Peanut sauce to pour over zoodles and also planned to saute up these green beans as an additional side. Phew! I love steamed green beans just plain by themselves, but if I feel like dressing them up a bit this is one of my favorite ways to do that.
ASIAN SAUTEED STRING BEANS
- 1 lb fresh string beans, stems removed
- 3 cloves garlic, minced
- 3 Tbsp olive oil
- 1/2 C chicken stock
- 1/8 tsp red pepper flakes
- 1/4 tsp sugar
- 1 tsp hot chili oil
- 1 Tbsp soy sauce
- 1 Tbsp oriental sesame oil
- 2 Tbsp finely chopped s allions
- 1 1/2 tsp cornstarch
- 1 Tbsp water
- In large pot of boiling water, blanch the string beans until bright green (2-3 mins).
- Drain well.
- In a wok or heavy skillet, saute the string beans and garlic in olive oil for 2 mins.
- Add the remaining ingredients (except cornstarch and water) and cook 4 mins longer.
- Mix cornstarch with water until smooth.
- Add to string beans, tossing to thicken the sauce, and serve immediately.