Spicy Asian Sriracha Green Beans
Adapted from To Simply Inspire
Do you ever get bored with vegetables? I have been eating lots and lots and lots of veggies lately (did I mention I’m on a serious new health kick?), and frankly, I was getting a little bored and wanting more flavor, more fire, more excitement in my vegetables. Then I ran across this recipe for Spicy Asian Zucchini from To Simply Inspire and I was totally inspired.
I didn’t have any zucchini on hand (it’s the wrong time of year for that), but I have loads of really really really good frozen green beans from my mom’s garden. I thought to myself: hey, I could certainly do a similar twist with green beans, right? Oh heck yeah!
So I thawed out some green beans and a few minutes later I had a big plate full of delightful spicy-licious vegetables. I ate my fill, then stuck the rest in the fridge for “snacks” at work. I swear, they taste even better the next day and they make for a very satisfying, low-calorie, uber healthy mid-afternoon snack. Only 90 – 180 calories per serving (depending on how many servings you divide your big pile of fiery green beans into), and you get all these healthy benefits:
- Low in saturated fat
- No cholesterol
- Very high in dietary fiber
- High in iron
- High in manganese
- High in magnesium
- High in vitamin A
- Very high in vitamin C
The crunch of the almonds with the spicy sauce and the sesame twist is soooo good! Frozen green beans make this recipe quick and simple too, but do please use the best quality green beans you can find for this recipe. Your taste buds will thank you.
- 1 teaspoon sesame oil
- 8 oz. frozen green beans, thawed
- 1 - 3 cloves garlic, peeled & chopped
- 3 green onions, chopped
- 2 Tablespoons Sriracha
- 2 teaspoons soy sauce
- 1 teaspoon honey
- A bit of freshly grated ginger
- Heat the oil over medium heat in a medium saucepan, then add the garlic and saute for a few minutes. Stir in the green beans and saute just until the beans are hot.
- In a small bowl, whisk together the Sriracha, soy sauce, honey and ginger. Toss the cooked green beans with the sauce.
- Sprinkle with green onion, sesame seeds and toasted almonds and serve.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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