Prep Time: 5 Mins
Cooking Time: 10 Mins
Total Time: 15 Mins
Difficulty Level: Easy
Recipe Makes 6 Servings
- 2 tablespoons sesame oil
- ¼ teaspoon red pepper flakes
- 4 garlic cloves thinly sliced
- 1-inch piece of fresh ginger grated
- 1 pound fresh green beans trimmed
- 2 tablespoons tamari
- 1 tablespoon rice wine vinegar
1.Start by gathering all the ingredients required for this recipe.
2. Measure out all the oil, seasonings, and spices.
3. Slice the garlic cloves and grate the fresh ginger using a grater or finely mince it with a knife.
4. Trim the ends of the fresh green beans, removing any tough stems or edges.
1.Heat the oil in a 10" or larger cast-iron skillet over medium-high heat. Once hot, add in the red pepper flakes, ginger, and garlic. Saute for 30 seconds just until fragrant.
2. Add in the green beans and saute for 4-5 minutes until they just begin to soften. Pour in the tamari, vinegar, and erythritol. Bring to a simmer for 4-5 minutes until the sauce is thick and the green beans are tender.
Avoid overcooking the green beans, as doing so can lead to a mushy texture. Sauté them until they just begin to soften, while still retaining a crisp texture. Test for doneness by biting into a green bean to ensure it maintains a slight crunch.