SPICY GREEN BEANS
Think of this craveworthy dish as a lighter riff on your favorite Chinese takeout. Serve over brown rice with chicken or steak.
Active Time: 25 minutes Total Time: 25 minutes Serves: 4
2 Tbsp. low-sodium
11/2 Tbsp. rice vinegar 2 tsp. honey
½ tsp. crushed
red pepper 3 Tbsp. canola oil 1 lb. cooked green beans (6 cups), patted dry
2 Tbsp. finely
chopped garlic 1½ tsp. grated fresh ginger
1 Stir together soy sauce, vinegar, honey, and crushed red pepper in a small bowl; set aside.
2 Heat 11/2 tablespoons of the oil in a large skillet over mediumhigh. Add 3 cups of the green beans in a single layer; cook, stirring occasionally, until charred,
3 to 4 minutes. Transfer to a bowl. Repeat procedure with remaining
11/2 tablespoons oil and 3 cups green beans.
3 Return charred green beans to skillet over mediumhigh; stir in garlic and ginger. Cook, stirring constantly, until fragrant, about 30 seconds. Remove from heat; add soy sauce mixture, stirring until green beans are fully coated. Transfer to a platter; serve with lime wedges.