Green Beans in Thai Sauce

This recipe is a winner … because it makes just about every vegetable taste great!

​It’s one of my favourite sauces for green beans (& it’s also excellent on broccoli).

You can make this with frozen green beans, too – just defrost them in the microwave first. It’s a great $$$ and time saver.

​To make this a meal, serve with tofu ... or add some chicken or shrimp.

(serves 4)

• 1 Tbsp toasted sesame oil, divided
• 2 cloves garlic, minced
• 1 lb green beans, ends trimmed & rinsed
• 1 Tbsp coconut nectar
• 2 Tbsp natural peanut butter or almond butter
• 1 tsp grated fresh ginger
• 1 tsp rice wine vinegar
• Splash of sriracha or hot sauce
• ¼ cup water
• Salt, to taste

In a large skillet over medium heat, add ½ Tbsp sesame oil and the garlic, saute for a few seconds (just enough to toast the garlic without burning), and add the green beans.

​Stir fry until the beans start to brown slightly.

While they are cooking, prepare the sauce: in a bowl, combine the remaining ½ Tbsp sesame oil with the coconut nectar, nut butter, ginger, rice wine vinegar, hot sauce, and water. Stir to combine, making sure the nut butter is fully incorporated.

Once the green beans are almost done, lower the heat and stir the sauce into the beans. Let simmer until the beans are ready. Taste and adjust seasonings.