Spicy Sichuan Style Green Beans

Scrumptious green beans by Kalynskitchen.com

Minor modifications were made due to personal preference.  I could eat these every night!

 

Ingredients

• 1 lb. fresh green beans, trimmed and cut into halves 
• 2 T gluten free tamari or soy sauce (low sodium is better if you don't like things too salty)
• 1 T rice vinegar (not seasoned)
• 2 tsp. coconut sugar (or preferred sweetener)
• 1/4  red pepper flakes 
• 1/4 tsp. black pepper 
• 2 T minced garlic
• 2 T peeled and minced ginger root
• 1 T olive oil 
• 1/4 cup water

Instructions

1. Wash and trim green beans 
2. In a small bowl, mix together soy sauce, rice vinegar, sweetener, red pepper flakes and pepper.
3. Use a large frying pan with a tight-fitting lid.  When the pan is hot on high heat, add the beans and 1/4 cup water. Cover and cook on medium-high heat for 3-5 minutes or until the beans start to get tender.
4. Remove the lid and continue to cook until the water is all evaporated.
5. Add the oil, minced garlic and ginger and cook for about 2 minutes, stirring several times so the garlic and ginger don't burn. 
6. Add the soy sauce mixture, let it come to a boil and cook for about 2 minutes more, until the sauce thickens and coats the beans. You want them tender-crisp.

Note: Recipe works well with sautéed kale too