These taste just like delicious Chinese Restaurant Green Beans, and with healthy ingredients you’ll feel great eating these.
I love finding and creating new delicious vegetable recipes. We have 3 kids, all of them raised on junk food. Whoops. Switching over to eating whole foods has been a challenge to say the least. A couple tricks I’ve learned along the way in getting your kids (and significant other, ha ha) to eat their veggies are:
- Let them pick the veggies. This gets my youngest every. single. time. And he’s the one that picked these green beans, and yep you better believe he was the one asking for seconds. He was so excited to see something he picked show up on our dinner table.
- Offer up a couple choices when it comes to veggies. If they don’t like one, well then they can eat more of the other.
Which also means I need a TON of veggie recipes just to keep things interesting around here!
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These sautéed green beans keep things way more than interesting, these are so so delicious!
The trick is to start with a very hot pan, so you’ll sear the green beans. Don’t put too many beans in the skillet or they won’t all cook thoroughly, and a few will get burn while others aren’t cooked enough. (I made that mistake several times). I’ve seen recipes that call for a wok, but I can’t afford the kitchen space for any more gadgets or special pans at this point. Your regular old non-stick or cast iron skillet will work just fine.
The other trick, or health hack is to buy cold pressed sesame oil, and add the oil at the very end. You just want the sesame flavor, you don’t want to cook the oil and have it oxidize.
I typically serve these with just about any protein or main like:
- 2-4 Tbsp olive oil
- 2-3 handfuls of green beans, ends chopped off
- 1-2 cloves of garlic, pressed
- ½ C coconut aminos
- dash of red pepper flakes
- 1-2 Tbsp sesame oil
- sesame seeds
- In a wok or skillet warm olive oil over medium-high heat. Wait for a couple minutes until skillet is hot.
- Toss green beans in oil, make sure your beans have been dried off so you won't get splattered with oil when the beans hit the pan. Allow beans to cook for several minutes, tossing occasionally. Allow beans to get brown and sear.
- Toss garlic in with beans and cook for 1 minute until fragrant.
- Add coconut aminos and toss to coat beans. Allow to simmer while coconut aminos reduce. Salt to taste.
- When beans have reached doneness to your liking remove from the heat and toss in sesame oil. Top with sesame seeds before serving.