Peruvian Green Beans

4.91 from 11 votes

These are the best green beans that I have ever eaten. They have a little bit of sesame flavor, mixed with a punch of ginger, garlic, soy (or coconut aminos), red bell peppers, and onion. Ready in less than 30 minutes - they are the most delicious dinner side dish.

Prep Time5

Cook Time15

Total Time20

Servings:

Calories: 77kcal

Author: Kari

Equipment

a wok
a metal colander/strainer
a large pot
a pair of tongs
a zester/grater

Ingredients

2 quarts water
1 tablespoon kosher salt to blanch green beans
3 - 3 ½ cups green beans this is approximately one pound
2 tablespoons sesame oil
½ cup onion, thinly sliced
½ cup red bell pepper, diced
1 tablespoon garlic, minced use 1 to 1 ½ teaspoons of dried garlic as a substitute
1 tablespoon ginger, grated use 1 to 1 ½ teaspoon of dried ginger as a substitute
2 tablespoons tamari or soy sauce use coconut aminos for paleo (add another ½ teaspoon kosher salt with coconut aminos to make up for the lack of salty soy)
1 teaspoon kosher salt

Instructions

Blanch the Green Beans

First, bring a pot of water with 1 tablespoon of salt to a boil, then drop the green beans in the water and let them cook for 3-5 minutes.
2 quarts water, 3 - 3 ½ cups green beans, 1 tablespoon kosher salt
Drain the green beans and drop them immediately into an ice bath and submerge them. Once they cool, drain the cold water and use as directed in this recipe.

Stir Fry the Blanched Green Beans

Begin by heating your wok or skillet over medium/low heat. I like to use a wok because the shape allows for optimal heating and stir-frying.
When the wok is hot, add the sesame oil. When it starts to become fragrant - it won't take long, about 30 seconds - add the onions and cook them until they are translucent and slightly caramelized.
2 tablespoons sesame oil, ½ cup onion, thinly sliced
Now add ginger, garlic, and red peppers, cooking just briefly so that the ginger and garlic become fragrant and the bell pepper begins to soften.
1 tablespoon garlic, minced, 1 tablespoon ginger, grated, ½ cup red bell pepper, diced
Add the green beans and toss them in the garlic, oil, and ginger. Now let them cook until they are your desired tenderness. We like to keep them a little crunchy so we cook them for only 1 to 2 minutes.
3 - 3 ½ cups green beans
At the very end, add soy sauce (or coconut aminos) and salt, cook for another minute or two then remove from heat. (If you want them to be softer, you can absolutely cook them longer.)
2 tablespoons tamari or soy sauce, 1 teaspoon kosher salt
Serve immediately and enjoy!

Notes

Green Bean Tips

When making these green beans, try to mince the garlic and grate the ginger instead of chopping it. The smaller bits will caramelize in the heat and will coat the beans with an amazing and intense flavor. (If you don't have a fancy grater like they use on TV - don't worry - pull out that box cheese grater that you have had forever and take a look at the sides. I guarantee one of those sides has tiny holes that are perfect for grating ginger and garlic - just be careful of your fingers!)
Be sure to avoid over-blanching your green beans. They will cook some more when you sauté them, and you don't want them to become soggy and mushy.
If you want to serve these green beans over rice, you can add an extra tablespoon of soy sauce to create more of a "sauce."

Nutrition