You know how when you go to an Asian restaurant they have those scrumptious green beans you can order? Not to oily, full of flavor. Garlic, and Pepper...Yum. Well I got these really cool organic purple beans from Naturally To Your Door. I had not worked with purple beans before, but I was told they turn green when they are cooked. Magic color changing beans? Why not give them a try!
My husband ate all these beans in one sitting for lunch. They were so good that we could not stop. I will be making this on a regular basis and won't need to order them anymore. Enjoy!
adapted from She Knows
6 garlic cloves, thinly sliced
1 pound green beans (or purple), washed
2 teaspoons canola oil
1 tablespoon sesame oil
1/8 tsp white pepper
1 tsp ginger
3 dried red chili peppers
2 tablespoons braggs amino acids -or- gf soy sauce
1 tablespoon toasted sesame seeds
sea salt and freshly ground black pepper
Heat a large pan or wok over medium heat. Pour in canola oil and add sliced garlic, cook for 1-2 minutes, stirring constantly to prevent burning.
Toss in green beans and sesame oil. Stir the beans to coat with oil. Add bragg's amino acids (or gluten free soy sauce), white pepper, ginger, and dried red chili peppers.
Cook for about 8-10 minutes, until beans are bright green. Stir in toasted sesame seeds and transfer to a serving platter.