Spicy Green Bean Saute (vegan)

 

The was a new recipe Rach and I found on the Internet.  We tweaked and came up with our own version.  It needs salt to bring it all together at the end, so keep that in mind.

You will need:

• 1 to 2 tbsp. corn starch
• 3/4 cup vegetable broth
• 1/4 cup teryaki sauce
• chili sauce to taste
• 1 lb. green beans, washed trimmed and snapped
• 1 medium onion, chopped
• red pepper, chopped
• 2 cloves of garlic, crushed
• 2 tsp. fresh minced ginger root
• vegetable oil
• salt & pepper

Before we start, a note on trimming beans:  I keep a pair of scissors in the kitchen just for cooking.  I wash them in the dishwasher just like anything else.  I find these work great for trimming the beans.

Rach and I gave the beans a head start in the microwave steamer for about 5 minutes. In the meantime, combine cornstarch, broth, teryaki sauce, chili sauce together in a bowl.

Saute the onion, garlic and pepper and ginger in the oil until about half way to being softened. You can add some chili flakes for extra heat at this stage if you like. Add in the beans and continue cooking until tender crisp.  Stir in the cornstarch mixture.  Bring to a boil and stir until thickened.  This won't take long. Add salts (lots) and pepper to bring it all together.