Prep time: 10 minutes
Cooking time: 15 -20 minutes
Yields: 2 - 4 servings
1 lb of trimmed and washed green beans
½ cup frozen edamame
¼ cup water
1 Tablespoon oil – I prefer sesame for this dish
½ cup sliced mushrooms
2-3 cloves of garlic – smashed (or ½ teaspoon garlic powder, or more to taste)
1 ½ Tablespoons soy sauce (can substitute tamari or coconut aminos)
1 Tablespoon rice wine vinegar
½ Tablespoon fresh grated ginger (TIP: I buy a chunk and keep it in the freezer. It grates beautifully)
½ teaspoon red pepper flakes
Toasted sesame seeds, optional
1. Steam green beans and edamame 7-9 minutes in large skillet with ¼ cup of water until beans are tender crisp.
2. While steaming, mix together the garlic, soy sauce, vinegar, ginger and red pepper flakes.
3. Drain water and set the beans aside.
4. Add oil to the skillet over med-high heat.
5. When hot, add mushrooms, beans and edamame and saute 3-4 minutes until mushroom are tender.
6. Add the spice mixture and continue to saute, until nicely browned
7. Sprinkle with sesame seeds, if desired
I serve with rice, and often toss in some cooked diced or shredded chicken. This dish is also good with asparagus or broccoli.