Blistered Asian Inspired Green Beans

On studies…

My time on the farm was a study not only in vegetables, but people, too. Living in a house jam-packed with those you depend on day in and day out, all day every day, you’re just there for what happens. You talk for hours in the fields, you hang around each other, you foster relationships.

You see squabbles, feel appreciation, lend forks, share each breakfast around a big, round and wobbly table whose landscape changes throughout the morning with different wake-up bowls, plates and eggs. So, my mind drifts to those dear friends on the farm who made iterations of this dish.

I see myself sitting at the kitchen table, staring at the yellow walls, chatting about nothing in particular and sharing the space while the hisses, spurts and sizzles begin.

Where do different dishes bring you? Is it a place, a space, a time, or a feeling? Is it new? Or old? Remembered? Forgotten?

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Blistered Asian Inspired Green Beans

Course Side Dish

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings 4 people

Ingredients

• 1 pound green beans two very generous handfuls, hats removed
• 2 tablespoons oil of choice coconut oil, olive oil...
• 1 tablespoon tamari sauce wheat-free soy sauce
• 1 tablespoon water
• 5-7 dashes fish sauce optional, yet very much appreciated
• 3 garlic cloves sliced
• 1 1- inch knob peeled ginger sliced to the size of the garlic slices
• 3-4 dashes toasted sesame oil optional
• 1/2 teaspoon red pepper flakes

Instructions

1. In a large saucepan over high heat, add oil.
2. Let it become quite hot, until it will splatter and sizzle when you add the green beans (if you've just washed the green beans, then take even more care here. You will probably end up with a grease galaxy on your shirt if you don't mind).
3. Gently toss the beans until all are coated with oil. Turn the heat to medium high, then add the tamari, water and fish sauce.
4. Cover pan with a lid, shake once in a while and allow to steam for 3-4 minutes.
5. Remove lid, add garlic and ginger slices and let the liquids evaporate from the pan.
6. Continue to toss throughout this process.
7. Beans are done when cooked through and they have developed a nice, slightly blackened and sticky sauce that just coats them.
8. Remove from heat, add the sesame oil to the pan, toss, serve and sprinkle with the red pepper flakes.