Spicy Haricots Verts


A new CSA basket brings more green beans (well, haricots verts to be precise)! Woohoo!!

Christie’s Corner’s spicy green beans (taken from In a Pinch by Caren McSherry) makes a great side dish or light meal. I used sunflower seed oil instead of grapeseed oil, subbed powdered ginger for fresh, and used one massive garlic clove (thank you CSA!!) instead of three small ones. Just a warning, it is quite spicy. If you are spice-averse, use less sriracha.

1/4 cup soy sauce

1/4 cup sriracha

2 tbsp ginger

1 large garlic clove, chopped finely

2 tbsp sunflower seed oil

1 lb haricots verts, washed and trimmed

1/3 cup sesame seeds (toasting optional)

Mix the soy sauce, sriracha, ginger, and garlic in a small bowl. Heat the oil in a pan over medium-high heat. Add the haricots verts, and cook until they begin to brown. Pour the soy sauce mixture into the pan and stir, cooking for a minute. Sprinkle the sesame seeds over the green beans, and transfer to a plate. Enjoy!

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