Serves 1
Directions
- 1Prep beforehand the 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 a 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 to stop the cooking process.
- 4While they are cooling down, take your zhuzher and all your peeled garlic, add a little avocado oil, and zhuzh it up until it's a watery texture but you still see pieces of garlic.
- 5Get your biggest frying pan, add your oil in there.
- 6Add green beans to the pan in a single layer and get them a little charred on the bottom.
- 7Once they have a nice char, add your garlic to it, as much or as little as you want, and cook and toss for 1-2 minutes until fragrant.
- 8Remove green beans to a serving bowl.
- 9In the same dirty pan, add sesame oil, a little soy sauce, and some coconut sugar (or regular sugar, or even maple syrup).
- 10Mix the sauce just until the sugar melts and it becomes glossy.
- 11Pour the sauce on top of the green beans.
- 12Zest two full lemons into the green beans.
- 13Juice the two full lemons and add the juice to the green beans.
- 14Salt it up generously to taste and mix it all together.
- 15Serve immediately.
Ingredients
- 1 Lbs fresh green beans trimmed
- 2 Lbs fresh green beans trimmed
- 2 tbsp. avocado oil
- 8 garlic cloves
- 10 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 waterpotzhuzherfrying panwokzesterserving bowl
Tips
- Use fresh green beans that are big and fat.
- Prep a bowl of ice water and boil water at the same time.
- The key to the green beans is getting a little char on the bottom while still maintaining crunchiness.
- You can use regular sugar or maple syrup for the glaze.
- Adjust the amount of lemon for your preferred tanginess; 1 lemon can be used if you don't like it too tangy.
- Make triple batches as they are very good.
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