As you know from basically all of my previous posts, I have a moderate to severe cheese addiction and would prefer pretty much all foods with melted cheese on top. If you don’t agree with me, you are wrong. Sadly, we all know that cheese is one of the foods with the highest levels of saturated fat, so I’ve been trying to integrate a few more dairy free meals into my diet. This one just so happens to be vegan as well. The highlight was the wok-seared green beans, made with lots of sesame and garlic that brings your usual steamed green beans to a whole new level.
The whole recipe only took about 15 minutes to prepare start to finish which is a big bonus considering I’m somehow busier than ever these days. This is the perfect side dish to go with any asian meal, but I served mine with brown rice and some roasted tofu with a sweet and spicy asian glaze.
Nutritional highlights: I admit it, it’s sort of a weird time of the year for green beans, but I just had a craving. Green beans don’t get a ton of press or labels as “super foods”, but they really are incredibly healthy and packed with antioxidants. I also like green beans because I have found that a lot of non-veggie lovers (you know, the ones that cringe at brussels and kale) will eat green beans. This recipe especially adds extra flavor but maintains the crunch of the green beans. Plus, it’s a vegan recipe!
Wok-Seared Sesame Garlic Green Beans
adapted from Bon Apetit
1 1/2 pounds green beans, trimmed
1 1/2 tablespoons oriental sesame oil
3 tablespoons soy sauce
1 1/2 tablespoons rice vinegar
2-3 garlic cloves, thinly sliced
1 tablespoons (packed) golden brown sugar – I left this out
2 tablespoons black or white sesame seeds, toasted
Optional: red chili flakes or chili paste