I used to love vegetables with garlic sauce. I’d order them, especially eggplant or green beans, whenever I went to an Asian restaurant. A friend recently saw a TikTok video showing how to make them and forwarded it to me. Of course, I had to change a few things to make it suitable to those of us with allergies but it’s a very simple, easy, quick recipe. Enjoy!
First, wash and cut the ends (both) off:
1 pound string beans, green, yellow, purple, doesn’t matter
Next, cut them in half and set aside. In a 12″ high sided skillet, heat over medium high heat:
1 tablespoon olive oil
When the oil is shimmering, add:
1/2 large sweet onion, thinly sliced
1 tablespoon minced garlic OR 6 garlic cloves, thinly sliced
Reduce heat to medium and saute until just starting to brown. Add the string beans along with:
1/4 cup soy sauce substitute (see recipe under Sauces)
1/4 cup stock (vegetable, chicken, doesn’t matter unless you want to keep it vegan)
1 teaspoon sriracha (optional)
1 teaspoon sesame oil (optional)
Salt and pepper to taste
Cover and simmer over medium low heat for about 5 minutes until the string beans begin to get tender. If you like your string beans a little crunchy, cook them a little less and if you like them soft, cook them a little more. Remove the cover and put the heat back up to medium high, stirring the beans constantly until most of the liquid is absorbed and reduced by at least half. It will thicken considerable as it reduces. Serves 4.