These spicy garlic green beans are perfectly crispy, crunchy and are loaded with umami flavor. This incredibly simple dish is inspired by the stir-fried string beans from Teasim (Penn Quarter), my all-time favorite breakfast and lunch spot.

If it was not the blistered naan with mango chutney and masala chai for breakfast, then it was the palak paneer and brown rice, or these garlicky beans and broccoli for lunch with some lentil soup and the salty oat cookies for afters.

They would stir fry these right behind the counter on large gas stoves, and I picked up the recipe from just watching them.  They come together in under 8 minutes for a quick side or lunch!

The vibrant green color of the beans pops out against the white rice. A quick and easy vegan and gluten-free recipe.

Ingredients:

• 1-pound green beans ends trimmed
• 2 tablespoons olive or any neutral oil (a high smoke point, like avacado oil)
• 1 tablespoon fresh garlic paste
• 1 tablespoon fresh grated ginger paste
• 2 tablespoons soy sauce ( or use Gluten-free Soy)
• ¼ teaspoon salt
• 1/2 – 1 teaspoon crushed red pepper flakes (depending on how spicy you like them)

Method:

1. Bring a pot of water to a boil.
   
   
2. Add in your trimmed green beans and cook for about 3 minutes no more, and drain. (if they are very tender spring green beans cook for less time and shock in ice water to stop cooking).
   
   
3. Heat the oil in a wok over medium-high heat.
   
   
4. To serve garnish with sesame seeds and serve as a side or over steamed rice with a dousing of sriracha sauce!
   
   
5. Add the beans and stir-fry for about 1-2 minutes, until the green beans start to wrinkle on the outside.
   
   
6. Add the garlic and grated ginger, and sauté it for 1 minute, until lightly browned and fragrant.
   
   
7. Add the salt and soy toss to mix everything, and add the red pepper flakes.