Charred Asian Green Beans
This Whole 30 and paleo side dish will kick those takeout cravings in the healthiest way!
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 minutes
- Yield: 4 servings 1x
- 2 pounds green beans, tops and bottoms trimmed off
- 2 cloves garlic, finely minced
- 2 teaspoons fresh ginger, finely minced
- 1 teaspoon red curry paste
- 2 tablespoons coconut aminos
- 2 teaspoons rice vinegar
- 1 teaspoon sesame oil
- 1 tablespoon coconut oil
- 1/3 cup roasted cashews, chopped
- Add the green beans to a large skillet and cover about half way with water. Bring to a simmer, cover, and simmer for 8-10 minutes, until the beans are tender but still have a bite
- Meanwhile, make your sauce. In a bowl, combine the garlic, ginger, curry paste, coconut aminos, rice vinegar, and sesame oil – whisk to combine. Set aside
- Drain the green beans in a colander and set aside. Add your coconut oil to your same skillet over medium or medium high heat. When hot, add your green beans back in
- This is the char step, so you don’t want to mess with the beans much. Leave them alone until they have a light char on the bottom, toss them around, let one more char develop, and then add your sauce
- Stir constantly for about a minute (maybe less) until the sauce has reduced and is coating the green beans. Season to taste!
- Serve and top with your chopped cashews!
I like my greens to be on the softer side. If you like them with more of a bite, simmer them closer to the 8 minute mark and do a quick char!
- Serving Size: 1 cup of green beans
- Calories: 192
- Sugar: 6 g
- Sodium: 54 mg
- Fat: 10 g
- Carbohydrates: 14 g
- Fiber: 8 g
- Protein: 6 g
- Cholesterol: 0 mg