Restaurant-Style Chinese Green Beans
Sauce:
2 tablespoons reduced-sodium soy sauce – or a gluten-free alternative
1 teaspoon rice vinegar
1 teaspoon honey
1 teaspoon cornstarch
1 teaspoon fresh garlic – minced
½ teaspoon red pepper flakes
Green Beans:
1 tablespoon avocado oil
12 ounces green beans – trimmed, long ones halved
Instructions
- In a medium bowl, whisk together the soy sauce, rice vinegar, honey, and cornstarch. Mix in the garlic and red pepper flakes. Set aside.
- Heat the oil over medium heat in a large 12-inch skillet for about 3 minutes. Add the green beans and sauté them, stirring occasionally, until they are tender-crisp and just begin to brown in spots, about 8 minutes (see notes below).
- Reduce the heat to low. Give the sauce another whisk, then add it to the skillet. Cook, stirring, until the green beans are coated in the sauce and the sauce has thickened, for about 1 minute.
- Transfer the green beans to a serving plate, drizzle them with sesame oil, and serve.
Notes
Seasonings are guidelines. Adjust to taste.
