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Asian Green Beans

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.

Marinade for green beans.

Asian Green Beans

★★★★★ 5 from 1 review

Author: Fitfabfodmap
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Yield: 4 1x

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Description

An easy and quick vegetable side dish to spice up any meal!

Ingredients

Scale

1 Lb. Green Beans, stems removed
1/4 Cup Tamari (or soy sauce if not GF)
2 Tablespoons Mirin (or rice vinegar)
1 Tablespoon Sesame Oil
2 Tablespoons Brown Sugar
1 Tablespoon Maple Syrup
2 Teaspoons Fresh Ginger, minced
1 Teaspoon Cornstarch
2 Teaspoons water
2 Teaspoons Sesame Oil
Sesame Seeds

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Instructions

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.