Health (USA) - - Great Food -

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

soy sauce

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

Lime wedges

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.

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