With a little effort you can make side dishes more interesting, especially when you’re buying what’s in season. That ensures that your vegetables have reached their peak freshness and availability. Click here for a complete list of Florida vegetables by season.
On Wednesday I shared my Sautéed Spinach and Goat Cheese recipe, and I hope it encouraged you to pick up some of that inexpensive leafy green. It may seem a little flavorless, but by adding some fresh garlic and a touch of goat cheese, my family and I happily ate six cups of spinach last night.
Today I want to share my Asian Braised Green Beans because March brings tender snap beans (a.k.a. green beans). The key to this recipe is high heat. You want to almost blister the beans so that they cook fast without losing their crispiness. This is a delicious side item that works great with teriyaki chicken, steak or pork.
My go-to marinade is Veri Veri Teriyaki, and you should let your protein marinate for at least an hour and up to 24 hours before cooking. Then toss it onto a hot grill but be careful because most teriyaki marinades can cause excessive flames. Tip – use a piece of foil with cooking spray between your meat and grates. You will still get grill marks but won’t char your meat.
2 tablespoons vegetable or peanut oil
1 tablespoon sesame oil
1-2 tablespoons of fresh ginger, finely chopped
1-2 tablespoons of garlic, finely chopped
1 pound green beans, ends trimmed
1/4 teaspoon hot red pepper flakes
1/4 cup low-sodium soy sauce
Heat wok or skillet over medium-high heat. Add the oils and heat for 1 minute. Add the garlic and ginger and sauté for 2 minutes. Add the green beans and red pepper flakes, and continue to sauté for 5 minutes. Carefully add the soy sauce and cook for 2 more minutes, stirring continually. Turn off the heat and serve immediately or keep covered until you’re ready to eat.