If you’re still looking for a side dish recipe for Thanksgiving, this dish from Robin Robertson‘s Nut Butter Universe is sure to please everyone, and it provides a nice kick to your holiday plate. If you don’t want the heat of the red pepper flakes, you omit them.
- 1 1/2 pounds green beans, trimmed
- 2 tablespoons walnut butter
- 2 tablespoons wheat-free tamari
- 2 teaspoons toasted sesame oil
- 1 tablespoon mirin or water
- 1/2 teaspoon sugar
- 1 tablespoon neutral vegetable oil
- 1 large clove garlic, minced
- 1 teaspoon minced fresh ginger
- 1/2 teaspoon red pepper flakes, or to taste
Steam the green beans just until tender, about 5 minutes. Rinse under cold water to stop the cooking process. Drain and set aside.
In a small bowl, combine the walnut butter, tamari, sesame oil, mirin, and sugar and set aside.
Heat the oil in a wok or large skillet over medium-high heat. Add the reserved beans in batches and stir-fry for 30 seconds, transferring the cooked beans to a platter.
When all the beans have been removed, add the garlic, ginger, and red pepper flakes to the same pan and stir-fry for 10 seconds.
Return the beans to the pan and stir-fry for 30 seconds.
Add the reserved walnut butter mixture and stir-fry until the beans are hot and coated with the sauce, about 30 seconds.
From Nut Butter Universe by Robin Robertson. ©2013 Robin Robertson. Used by permission from Vegan Heritage Press. Photo by Lori Maffei.