If you’re like me, always searching for a new and exciting way to eat your veggies, then you’re going to love these Sweet and Spicy Green Beans.
Yesterday I took all 4 of my kids on a bike ride along the river on a smooth, paved path.
The sun was shining, there was a cool breeze, and it was just an overall beautiful day. It was days like yesterday that make me so glad I moved away from the frozen tundra of Canada last month.
I might rethink that come summer-time though…
About 200 feet into our bike ride my 5 year old daughter starts crying because she doesn’t want to go any further. Basically the path started at a park and she wanted more than anything to go back to said park.
My 3 year old, on the other hand, smiled and giggled and she peddled her adorable chubby legs down the path. The differences between these two girls baffles me sometimes.
I was able to coherse and bribe my 5 year old to keep going for about a mile before we all turned back.
She cried the whole way.
Then, magically, when we got back to the beginning of the trail her tears dried up and she was feeling just fine. Such a little stinker.
When we got home we were all a little exhausted (some more mentally, than physically) so I whipped up these delicious beans along with a delicious Asian Inspired Meatloaf .
Sweet and Spicy Green Beans
The beans come together in mere minutes. Just blanch the green beans before tossing them in a hot skillet with a little sesame oil, onion, garlic and ginger. Stir in a little sugar, hoisen sauce, soy sauce and just a touch of Sriracha sauce and heat it through. You’ll be all set for a Chinese take-out knock off side dish in no time!
If you’re worried about it being too spicy just reduce or omit the Sriracha sauce!
But in all honesty, it’s not that spicy with it in there. It gives it just the right amount of kick to keep you going back for more.
Sweet and Spicy Green Beans
- Bring a large pot of lightly salted water to a boil. Place the green beans in the hot water and cook for 3 to 5 minutes, till they turn a bright green and are still crisp-tender. Drain and run cold water over them, drain again.
- Meanwhile heat a large wok or skillet over medium-high heat. Add the sesame (or peanut) oil to the wok and add in the garlic and ginger, stirring for 20 seconds until fragrant. Add the onion and cook until they turn soft and nearly translucent, about 3 to 5 minutes.
- Add the green beans and the remaining ingredients to the wok. Stir to combine and the sauce coats the green beans and starts to slightly caramelize the green beans, about 3 minutes. Serve hot and enjoy!
The Everyday Cookbook
Top Favorite Recipes from I Wash You Dry now available in a hard-cover, spiral-bound book that’s gorgeous and perfect for everyday use.BUY IT NOW
PIN THIS IMAGE TO SAVE THE RECIPE: