Fresh green beans are everywhere right now, so I couldn’t resist trying a new method of preparing them.
We’re rather thrilled with the results!
– Linda Nelson
Roasted Green Beans
1 pound green beans rinsed, dried, and ends trimmed
2 to 3 teaspoons peanut oil (I used all 3, but I won’t again.)
1/2 teaspoon sea salt
1 tablespoon low-sodium soy sauce or tamari
1 teaspoon sesame oil (I use toasted.)
1 tablespoon grated fresh ginger or 1/8 teaspoon powdered ginger
1/2 teaspoon Asian red chili paste, optional
1 to 2 cloves garlic, or to taste
Preheat the oven to 425. Toss the beans with one or two tablespoons peanut oil and sprinkle on the salt. Spread out on a rimmed baking sheet, and roast until the beans are wrinkled and browned in spots. Open the oven to check on them and to shake them on the pan. This process took about twenty minutes in my oven.
While the beans are roasting, stir together the soy sauce or tamari, sesame oil, ginger, and chili paste, if using.
Heat 1 teaspoon of peanut oil in a wok or large skillet over medium-high heat, and fry the garlic for a few seconds. Add the beans and toss in the hot pain.
Pour the soy sauce mixture into a serving bowl, add the beans, and toss to coat with the sauce.
Serve them right away on plates with forks. Don’t follow my lead, and eat them with your fingers while standing at the counter! I couldn’t help myself. They are that delicious!
This is an adaptation of a recipe from Leah Eskin of the Chicago Tribune. My non-vegan mother sent it to me, and I’m calling that a little bit of progress.