Ingredients

1 lb purple green beans

15 grams garlic

5 grams fresh ginger

15 grams (1 tbsp) miso paste

15 ml (1 tbsp) tamari or soy sauce 

15 ml (1 tbsp) maple syrup 

15 ml (1 tbsp) toasted sesame oil

1 1/2 tsp sesame seeds

1/2 tsp chile flakes

Serves 3-4 

Instructions

Bring a large pot of heavily salted water to a boil to blanch the beans in.

Wash the beans and snap off all of the stems. 

Dice the garlic and ginger very finely. Set aside.

Combine the miso, tamari, maple syrup, sesame oil, chile flakes and sesame seeds. Mix well.

Preheat a large skillet to medium- high heat for cooking the green beans in. 

Once the water is at a full rolling boil, add the green beans. Set a timer for 1 minute. Stir once.

Fill a bowl with enough cold water to submerge the green beans in. 

After one minute, drain the green beans and then immediately place them in the bowl of cold water. Swish until they are cool and have stopped cooking, then drain them. 

Once the skillet is hot, add the coconut oil. Once the oil is hot, add the diced garlic and ginger. Cook, stirring often, until the garlic and ginger are fragrant and toasty brown. 

Add the spice mixture to the skillet and stir to mix together well.

Add the drained beans to the skillet and cook, stirring often, for about 2 minutes or until the green beans are cooked through but still a little crunchy. Do not add a lid to the skillet because you want the juicy spice mixture to reduce while the beans are cooking.

Serve immediately.