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!
Asian Garlic Pepper Green Beans adapted from She Knows6 garlic cloves, thinly sliced1 pound green beans (or purple), washed2 teaspoons canola oil1 tablespoon sesame oil1/8 tsp white pepper1 tsp ginger3 dried red chili peppers2 tablespoons braggs amino acids -or- gf soy sauce1 tablespoon toasted sesame seedssea 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.
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