I love potato chips. Especially Utz Kettle Cooked potato chips. Especially a handful after a long day at work, when I'm actually hungry for dinner. And there is a place for them, in moderation. However, my idea of moderation tends to...ummm...mushroom over time, so that instead of a few a day, I'm having a few handfuls a day. Something my manatee-like metabolism just can't handle.
I also love Schezuan green beans. Like really love them. Can eat them like...Utz potato chips. So I got to thinking, why not just cook a batch of those after school, when it's too early to eat dinner, but when I want to have a bit of a snack that won't kill my appetite. A snack that is veggie-rich, but also satisfyingly savory and fatty. Like a potato chip, but better. And so this recipe was born. Ingredients Several tablespoons of olive oil 1 pound of fresh green beans, ends trimmed off 2 cloves minced garlic 1 Tbsp grated ginger 1 Tbsp tamari Water 1. Pour oil into a large skillet. Heat over medium temperature. 2. Wash and trim green beans. Pat dry. Add to hot oil. Stir fry for 5 minutes. 3. Add garlic and ginger. Stir fry for 10 minutes more. 4. Add tamari. Stir fry for 5 minutes. 5. Add a few tablespoons water to deglaze the skillet. Add more water, and allow to simmer gently for another 5 minutes. The green beans should be a little crinkly from the higher-heat frying, and have some nice crispy brown bits. Serve on a plate. Eat with your fingers, like fries.
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AuthorI'm Emily. I currently work in online education management, but I also have a Masters degree in Nutritional Sciences (my true passion). In addition, I am a mom, cook, avid reader, novice gardener, and enjoy all kinds of outdoor activities. On my blog, you will find articles on food, fitness, weight management, and eating issues. ALL recipes on my blog are gluten-free. Many are low-carbohydrate. Most are grain free. Enjoy! Categories
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June 2019
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