We got a bunch of string beans in our Greenling box last week, and I was planning to make honey-soy-ginger pork tenderloin anyway, so I thought that doing an Asian twist to go with the pork might be nice. I just carried over the some of the flavors that were in the pork to the green beans.
These green beans were so fresh that they honestly didn’t need doctoring up like this, but it was a nice change of pace from the normal steamed or sauteed green bean.
- 1 tsp. canola oil
- 1 tsp. sesame oil
- 2 cloves garlic, minced
- 1 lb. green beans, washed and trimmed (Mine were particularly long, so I also cut them in half.)
- 1 Tbsp. low-sodium soy sauce (The flavor gets pretty concentrated, so low sodium is key here — otherwise, your beans will be way too salty.)
- 1/4 c. toasted sliced almonds
- Heat the canola and sesame oils in a skillet over high heat, then add the garlic and green beans and saute for ~4 minutes.
- After the green beans are almost done (al dente), add the soy sauce. It’ll deglaze the pan. Let it simmer and reduce for ~30 seconds.
- Remove to a plate, top with the toasted almonds, and serve.
For the pork recipe, click here.
Yum! The soy sauce was reduced just enough to make a nice glaze over everything and make the almonds stick to the beans, while the beans were just cooked enough to still regain their crispness and freshness. The flavor of the beans was accentuated by the other ingredients, rather than hidden. This is a great side dish for any meal, Asian-inspired or not.