When I look at this blue plate full of ginger-spiced green beans, soft white jasmine rice, and crisp green kale, I think to myself “I got a little gypped in the bean department.” Now don’t get me wrong everything on that plate tasted amazing, but those green beans weren’t green when I bought them.
The darker beans were actually a deep eggplant purple color. As soon as I saw them at the farmer’s market, I snatched them up thinking how beautiful they would look in any dish I added them to. Sadly after cooking, the beans all just turned green. Were they still pretty? Yes, just not eggplant purple pretty. I guess at the end of the day, all green beans just want to be green.
Upon tasting the crisp beans, the flavor of ginger stood out the most. The soy sauce added a bit of salt and cut the sweetness of the agave. There isn’t one reason I won’t make this again and since the charade is up, next time I may even just buy normal colored green beans.
*Recipe for the rice and kale is not included here, but I seasoned the rice with with a little garlic powder, salt, and pepper. I also added a bit of Earth Balance buttery spread to it. The kale was made the same way, but I also added some fresh minced garlic when I steamed the kale.
Green Beans with Ginger Sauce:
*Serves two as a side or main dish (if you make the rice and kale to go alongside the beans)
1 tsp of sesame oil (plus a little more for drizzling)
3-4 cups of fresh green beans, ends trimmed off
1 tbsp of water
1 – 2 tsp of freshly grated ginger
1 1/2 tsp of soy sauce
1 1/2 tsp of agave nectar
1/4 tsp of freshly grated pepper and garlic powder
Add the sesame oil to a frying pan or pot on medium heat. When the oil is heated add the beans. Stir them around and coat them in the oil, then put a lid on the pot and let the beans cook for about 5 minutes. After five minutes, add the rest of the ingredients and mix well (at this time you can drizzle a bit more oil on if you would like – about a teaspoon of sesame oil). Add the lid back onto the pot and let the mixture simmer for a few minutes or until the beans are still crisp, but slightly more tender. Serve immediately and top with sesame seeds if you like. Enjoy!