The Whole Wheat

Green beans are incredible any time. But fresh and seasonal the way they are right now – divine! This recipe is extremely simple and a slight adaption of one sent in my weekly CSA box. Great as a side dish or tossed in a salad – enjoy!

Ingredients:

• 1 lb. green beans
• 2 T. soy sauce
• 1 T. rice vinegar
• 2 t. sugar
• 1/4 – 1/2 t. red pepper flakes
• 1/4 t. ground pepper
• 1 T. vegetable oil
• 2 T. minced garlic
• 2 T. minced ginger

1. Rinse and drain green beans. Trim off stem ends then cut into 2 to 3-inch pieces.
2. In a small bowl mix soy, vinegar, sugar, chili flakes, and pepper.
3. In a 10 to 12-inch pan over high heat, add beans and 1/4 c. water.  Cover and cook until beans are bright green and crunchy, 3-4 minutes.  Uncover and cook until water evaporates.
4. Add oil, ginger, and garlic to pan.  Stir until beans and garlic are lightly browned, 1-2 minutes.
5. Stir the soy mixture into the pan and bring to a boil.  Stir until most of the liquid has evaporated and the sauce thickens to coat the beans, 2-3 minutes.
6. Serve hot or cool!