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.
*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!