1Prep a bowl of ice water and boil your water at the same time.
2Take all the green beans and boil them in the water for about 7 to 8 minutes until they still have that beautiful green color and a slight crunch but are soft to the bite.
3Throw the green beans directly into the ice water and let them sit there to stop the cooking process.
4Zhoosh up your peeled garlic with a little avocado oil until it's a watery texture but you still see pieces of the garlic.
5Heat your biggest frying pan, add oil to coat the bottom of the pan.
6Once shimmering, add green beans in a single layer and let sit undisturbed for 1 to 2 minutes until blistered.
7Toss and repeat once more.
8Add garlic directly to the pan and cook and toss for 1-2 minutes until fragrant.
9Remove green beans to a serving bowl.
10In the same dirty pan, add sesame oil, soy sauce, and coconut sugar.
11Mix it just until the sugar melts.
12Pour the sauce on top of the green beans.
13Zest all the lemon peels into the green beans.
14Juice the two full lemons and add the juice to the green beans.
15Salt it up and mix it all together.
16Serve immediately.
Ingredients
1 Lbs fresh green beans trimmed
2 tbsp avocado oil
8 garlic cloves
3 tbsp Sesame oil
0.25 cup soy sauce or tamari
2 tbsp sugar or honey
2 small lemons zested and juiced
Salt
sesame seeds or chili flakes
Equipment
bowl of ice waterlarge potzhoosherfrying panwide skillet or wokserving bowlzester
Tips
The key to this green bean is the little char that you're going to get on the bottom of them.
You can use only 1 lemon if you don’t like it too tangy.