Thursday, August 22, 2013

Thai Green Beans

Serves 6
1 lb of Green Beans
½ lb of Carrots
1 Sweet Bell Pepper
3 Tablespoons of Soy Sauce or Coconut Aminos
2 Tablespoons of Lime Juice
1 Tablespoon of Fish Sauce
1 Tablespoon of Cashew Butter (or other nut butter of choice)
1 Tablespoon of Red Chiles or Chile Paste
½ teaspoon of Tumeric
¼ teaspoon of Grated Ginger
¼ teaspoon of Coriander
½ cup of Water
2 Tablespoons of Chopped Basil
1 Tablespoon of Sesame Oil
¼ cup of chopped Nuts (cashew, almonds, macadamia)
1 Tablespoon Cooking Oil (Coconut oil, light olive oil)
Slice the green beans at an angle to allow all the yummy flavors to seep inside. Slice the carrots into thin discs or even strips. Core the bell pepper and slice into strips about the size of the green bean. Combine the soy sauce/coconut aminos, red chiles/paste, lime juice, fish sauce, tumeric, ginger, coriander, cashew butter, and water in a bowl. Heat a wok to medium heat and add your cooking oil (not the sesame oil). Add the green beans and stir fry for about 2 minutes. Add the carrots. Add the sauce mixture and continue to cook with intermittent stirring for about 7-8 minutes until the sauce reduces. Add in the chopped bell pepper and continue to cook for another 2 minutes. Remove from heat and fold in sesame oil and basil. Garnish with chopped nuts.


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