I adore my mama, ya’ll.
I just want to make that abundantly clear before I type this next sentence.
I think my mama was a goody-two-shoes growing up. As in, she was that kid that always ate her vegetables without having to be asked. Would willingly choose a carrot stick over a candy bar. At least that’s what she has me believe.
Her good eating habits did not rub off on me. I was never that kid growing up. And while my palate has changed as I have gotten older, I eat vegetables more out of a self-awareness that things really do fall apart once you hit 30 if you don’t take care of yourself. But if I was given the option, I would still choose a candy bar over a carrot stick.
My body needs vegetables to by healthy, which means I need to find a way to prepare them that will make me more likely to eat them. Over the years, I’ve found stir frying is an easy and flavorful way to make sure I get my veggies.
The Asian-inspired sauce on this dish is just subtle enough to give the green beans some flavor without being overwhelming. However, if you find you need more flavor, feel free to amp it up a bit with additional soy sauce or chili garlic paste for a little kick.
Sauteed Green Beans with Ginger and Caramelized Onions
- 1 pound fresh green beans
- 1 tablespoon vegetable oil
- 1 small yellow onion, thinly sliced
- ¼ cup chicken broth
- 4 cloves garlic, pressed
- 6 thin ginger slices
- 3 tablespoons sesame oil
- 1 tablespoon sugar
- 2 tablespoons soy sauce
- Sesame seeds, optional
- Bring a large pot of lightly salted water to a boil. Add green beans and boil for three minutes. Immediate plunge beans into cold water to stop cooking. Set aside.
- Heat vegetable oil in a large skillet or wok. Once hot, add onions. Sprinkle with a little salt to their draw out juice. Sauté until onions until they start to soften, about five minutes. Once the onions are soft and translucent, sprinkle them with a little bit of sugar. Continue to sauté until onions are very soft and start to brown, about 15 - 20 minutes.
- Once the onions are brown and jammy looking, deglaze the pan with the broth. Add the garlic and ginger and cook until fragrant, about 1 minute. Add the remaining ingredients, sautéing until green beans are tender and heated through.
- Pour green beans and any remaining sauce in a serving dish. Sprinkle with sesame seeds if desired.