This summer we signed up for a weekly produce box from local Rondriso Farms. For $25 a week, we get a big box of fresh, local fruit and vegetables grown on their family farm and other local farms. It’s a wonderful way to shop local and to try a variety of produce that we might not think to buy at the grocery store. For instance, that’s how I discovered kohlrabi and pattypan squash. Last week’s box had some amazing black plums that my girls devoured, a Galia hybrid melon I’d never heard of before (it’s a delicious cross between a canteloupe and a honeydew), and a bag of fresh, crisp green beans.
I have to admit that while I’ve always enjoyed spicy green beans, I’ve never actually made them. Tee won’t eat green beans, so I never bothered with buying them. But now that I had some, I needed to figure out what do with them. Here’s what we ended up with!
I decided to stir fry them, but I knew they needed to be partially cooked beforehand or they wouldn’t cook all the way through. So I steamed them for about 5 minutes first in my rice cooker. If you don’t have a steam basket, I’m sure you could boil them in a shallow skillet for 3-5 minutes with half an inch or so of water instead. Once they were partway cooked, I transferred them to my skillet and stir fried the green beans in some coconut oil over medium heat.
While the beans were cooking, I whipped up a sweet and spicy sauce with coconut aminos (it’s a gluten-free, paleo substitute for soy sauce), garlic, chili paste, maple syrup, and sesame oil. I added the sauce and stir fried everything for a couple of minutes to finish. I sprinkled toasted sesame seeds on top and served the green beans with some pot roast. Delish!
In case you were wondering, Tee still didn’t eat the green beans. She wouldn’t even try them. Oh well. Everyone else liked them. Maybe you will too!
- 1 pound green beans
- 2 tablespoons coconut aminos or gluten-free soy sauce
- 1/2-1 teaspoon chili paste, depending on preferred spiciness
- 2 cloves minced garlic
- 1 teaspoon maple syrup
- few drops sesame oil
- 2 teaspoons coconut oil
- 1 teaspoon toasted sesame seeds
- Wash and trim the ends off green beans.
- Bring a large pot of water to a boil. Place green beans in a steamer basket in pot and steam for 5 minutes.
- In a small bowl, mix coconut aminos, chili paste, minced garlic, maple syrup, and sesame oil.
- Heat coconut oil in a large wok or skillet over medium heat. Once oil is shimmering, add green beans and stir fry about 5 minutes.
- Pour sauce over green beans and stir fry another 2 minutes.
- Serve with toasted sesame seeds sprinkled on top.