So, back when I very first started this little ole blog here, I posted a Szechuan String Bean recipe. When I rebranded, I deleted it because the picture made the dish look disgusting and I am trying to stop doing that and better my food photography skills. HA! Anywho, since it has been off the site, so many of you have asked for this recipe!! I had no idea you even knew it was there so this made me happy because this is seriously one of my favorite things to whip up on a weeknight! It is so delicious and so easy to make! I purchase one of those bags of pre-cut, pre-washed green beans and this dish is done in NO time at all!
If you want to add some protein to the dish, I recommend purchasing ground pork, ground chicken, or ground turkey. Brown that up with a little salt and pepper and add in that cooked meat when you add in the mushrooms to the dish and voila! You’ll have dinner on the table in no time!
- 4oz. shiitake mushrooms, stems removed and sliced
- 12oz. green beans, ends trimmed
- 2 tbsp. avocado oil
- salt and pepper, to taste
- 3 cloves garlic, finely chopped
- 1 inch nob of ginger, peeled and grated
- 3 tbsp. coconut aminos (can use soy if not Whole30)
- 3 tbsp. chicken broth or water
- 1/2 tsp. toasted sesame oil
- 1 1/2 tbsp. rice vinegar
- 1/4 tsp. crushed red pepper flakes (or more to taste)
- 1/4 tsp. dry mustard
- 1/2 tsp. arrowroot flour (can use cornstarch if not Whole30)
- Combine all of the "for the sauce" ingredients in a bowl and whisk together. Set aside.
- Heat 2 tbsp. avocado oil over medium-high heat. When hot, but not smoking, add in the green beans and cook, stirring often, until tender and browned, about 7 minutes. While your green beans are sauteeing, season them with a little salt and pepper, to taste.
- Add in the shiitake mushrooms, the minced garlic, and the grated ginger and reduce heat to medium. Continue to saute for about 2 more minutes.
- Pour in the sauce and cook, stirring occasionally, until the sauce has thickened and reduced, about 3 more minutes.