When Pamela Salzman sent me her recipe book, I was ecstatic! A longtime fan of hers, I have made and featured many of her recipes on my blog. Not only are they delicious, but Pamela is very environmentally and health-conscious; I can be sure that her ingredients are the best choices when it comes to optimizing health and well being.
This recipe for Chinese style sautéed green beans is so good, your family will think you brought it home from a Chinese restaurant. The sweet and salty taste satisfies every craving and you can add as much or as little spice as you desire. This recipe is quick, meaning that you can literally whip it up in minutes. And it is so foolproof that you can assign the job to anyone who is old enough to sauté veggies. Jeff made it for me the other night and he did a fantastic job!
- 1 1/2 tablespoons of tamari, or coconut aminos
- 2 teaspoons of pure maple syrup or honey
- 1 tablespoon of unsalted butter or vegan butter
- 2 tablespoons of extra virgin olive oil or avocado oil
- 1 pound of green beans, trimmed
- 1/2 teaspoon of salt
- 2 large garlic cloves, minced
- 1 teaspoon of chili garlic paste or 1/4 teaspoon of crushed red pepper flakes
- In a small bowl, combine the tamari, maple syrup, and 1 1/2 teaspoons of water. Set aside.
- In a large skillet, melt the butter with the olive oil over medium-high heat.
- Add the green beans and salt and sauté until the beans are browned and have shriveled a bit. 6-7 minutes.
- Lower the heat to low, add the garlic and the chili garlic paste or red pepper flakes and sauté until fragrant, about 30 seconds.
- Pour the tamari mixture into the pan and stir. Cook until the liquid thickens, about 30-60 seconds.
- Serve immediately.