Wow, look, a vegetable! After Farewell Treat week, then Rhubarb week, I’m sure you were wondering (probably not!) what I’ve been eating for dinner.
The answer is: nothing too exciting. With my new job, I’m getting home a little later, so I’ve been having a lot of quick dishes (i.e. roasted veggie soft tacos), plus my little freezer is at max capac, so I’ve been trying to clear that out too.
But we’re actually just on the cusp of an overload of summer vegetables at the farmer’s markets. Corn, zucchini, and tomatoes are almost ready and I’m psyched, in the way that only true food nerds can be about produce. In the meantime, I grabbed a little basket of green beans last week, without being too sure what would happen to them.
I decided to totally violate those healthy fresh green beans with a whole bunch of garlic, soy sauce, sesame oil and sriracha. THEY WERE AMAZING! I wasn’t really expecting much, but they were just so good, and the whole thing took less than 10 minutes, which is what I need out of my dinners these days. I ate them with a little stir-fried chicken with it’s own sweet & spicy sauce, and I had myself a complete little dinner.
Sweet & Spicy Green Beans
Source: Dinner With Julie
Yield: one little basket of green beans was enough for me for dinner one day and lunch the next
1 little basket fresh green beans
1 tsp grapeseed oil
1 tsp sesame oil
3-5 garlic cloves, thinly sliced
2 green onions, chopped
1 tbsp soy sauce
1 tsp sugar
+ sriracha sauce (to taste)
+ sesame seeds (if you have them)
- Snip the ends of the green beans with kitchen scissors, then place a skillet over medium-high heat and add the oils. When hot, toss in the green beans, and cook until they start to turn golden brown. They really don’t need to cook that long, like maybe 5-8 minutes.
- Add the rest of the ingredients, and cook for 2-3 more minutes until the garlic is brown and the beans are sticky. Add as much sriracha as you like, and give a final stir. Sprinkle with sesame seeds for decoration!