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 Spicy Sesame String Beans Just like at a Chinese restaurant but something you could make at home, these string beans pack a spicy punch with lots of fresh flavor and they are so simple to make. I made this recipe without oil, but if you wanted it to taste more like something you’d order at a Chinese restaurant, feel free to sub the vegetable stock for a tablespoon of sesame oil. Speaking of great food, check out our new e-book, Fun, Festive and Fabulous Vegan Holidays for Everyone: Recipes, Puns, Historic Lore, Tips and More to Help You Celebrate Without Compromise, and I think you will LOVE it. We cover ten celebrations along with more than 70 previously published and brand-spanking-new recipes – all vegan and gluten-free – that are designed for everyone from beginning to more experienced cooks to recreate in their own kitchens with ingredients that are easy to access, helping you to live it up, vegan style. Whether you’re vegan or omnivorous, whether you celebrate certain holidays or not, you will find dozens of really fun, delicious and damn impressive recipes to enjoy year-round, along with puns, historic lore, advice and so much more to keep you interested. So much value-added! Vegan Holidays for Everyone is for everyone who likes to enjoy great food without compromise. Spicy Sesame String Beans ¼ cup low-sodium vegetable stock 1 tablespoon fresh minced ginger 4 scallions, sliced 12 oz. green beans or haricots verts, ends removed 1 tablespoon fresh minced garlic 1 tablespoon low-sodium tamari ½ to 1 tablespoon crushed red pepper flakes ½ tablespoon rice vinegar 1 tablespoon toasted sesame seeds In a wok or large skillet, heat the vegetable stock for a minute over medium-high heat. Add the ginger and scallions, sautéing for three minutes. Lower the heat to medium, add the green beans, garlic, tamari and red pepper flakes and sauté for five minutes, adding a splash of vegetable stock or water if it seems dry. When softened, turn off the heat, add the rice vinegar and toss; add the sesame seeds and toss again. Serve warm. © 2013-2018, Vegan Street |
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