Japanese Green Bean Stir-Fry

Often with my recipes, I cook using a method called water frying, this is a cooking method that uses no oil and instead a small amount of water on medium heat to cook the food without it burning or drying up. I then add flavours such as tamari and Japanese rice vinegar in this instance to accompany the small amount of liquid that remains after the initial water-frying.

This cooking method is excellent for those looking to lose weight, decrease their LDL cholesterol, and with the aid of a wholefoods plant-based diet and recipes such as this, halt the progression of heart disease and diabetes.

Japanese Green Bean Stir-Fry Recipe

Serves 2

INGREDIENTS

• 400g green beans
• 2 small shallots, finely chopped
• 2 cloves garlic, grated
• 1/2 inch ginger, grated
• 2 tbsp Japanese rice vinegar
• 3 tbsp tamari soy sauce
• 4 tbsp water
• 2 tbsp unsalted peanuts
• 1 tbsp maple syrup
• 1 tsp corn starch mixed with a couple tbsps of water
• Sesame seeds for serving
• Rice for serving

METHOD

1. Trim the tops from the green beans and rinse well.
2. Add the shallot to a wok or large frying pan with the water and lightly fry until they turn translucent.
3. At this point throw in the green beans, cook until they turn nice and bright green, around 3-4 mintues.
4. Add the garlic and ginger, stir well and cook for 2 mins.
5. Follow with the soy sauce, peanuts, maple syrup, leave to cook another couple of mins.
6. Finally, add the corn starch and stir until the sauce starts to become thickened, quickly add the rice vinegar giving it a stir to combine well before turning off the heat.

Serve with fluffy cooked rice and top with sesame seeds.

Enjoy!

Recipe by Rose Wyles - The Vegan Nutritionist

For professional assistance with adopting a healthy and nutritious plant-based diet, go to www.thevegannutritionist.co.uk/nutritionconsulting