I used to hate green beans but to be fair my only association with them were the canned version. I still can’t do most canned vegetables as the texture freaks me out. I prefer green beans more on the al dente side instead of mushy. My absolute favorite vegetable to order out at an Asian restaurant are green beans. I can pop these green strings in my mouth like french fries. As with most low FODMAP foods, it’s important to stick to the recommended serving size which in this case is 12 green beans per serving. This recipe makes for a delicious a low FODMAP side dish that everyone will love!
What I love about this green vegetable is that they are usually pretty inexpensive and can be found easily in grocery stores.
This low-FODMAP vegetable has so many health benefits:
Helps prevent and fight cancer
High in Vitamin C
Decrease risk for diabetes
Helps lower cholesterol
High in Folic Acid which can help with fertility
Help the Digestive System
This recipe is my ode to the restaurant version of Asian green beans with perhaps a little less oil?! It’s all about a hot pan to sear the green beans without making them soggy. These also make for perfect leftovers as the flavors only get better the next day.
What’s your favorite vegetable and more importantly do you have a favorite way to prepare? If you’re looking for more vegetable recipes, check out my recipe for grilled vegetables and miso roasted vegetables.Print
An easy and quick vegetable side dish to spice up any meal!
- Boil water in a medium size pot. Once water has boiled add green beans for 2-3 minutes. Remove and immediately submerge in a large bowl of ice water.
- While green beans are cooling start on the sauce. In a small saucepan over medium heat add the tamari, mirin, brown sugar, honey, and ginger. Bring to a boil and whisk constantly for one minute. Reduce heat to medium-low.
- In a small bowl whisk together cornstarch and water. Add cornstarch mixture to the saucepan and combine. Cook for an additional few minutes for sauce to thicken, whisking occasionally. Remove from heat.
- Drain green beans and dry off with paper towels.
- In a large stir-fry pan, heat sesame oil on medium high. Add green beans and toss while beans blister. After a few minutes add about half the sauce into the pan, making sure not to burn the beans. This should take only a minute. Garnish with sesame seeds.
Inspired by A Farm Girls Dabbles
Keywords: vegetable, fodmap side dish, fodmap recipe