Blistered green beans tossed with plenty of fresh garlic, sweet pepper and coconut aminos.

Ingredients

• 1 lb fresh green beans, trimmed and thoroughly dried
• 1 sweet red pepper, sliced (or mild red bell pepper)
• 5–7 large garlic cloves, roughly chopped
• 2 tbsp coconut aminos
• 1 tsp black pepper
• Salt, to taste
• Avocado oil, for frying
• Sesame seeds, optional

Instructions

1. Heat avocado oil in a wok or deep pan. Fry the dried green beans until blistered and tender-crisp.
2. Remove the beans and drain excess oil.
3. Pour off most of the oil, leaving a little in the wok. Briefly sauté the garlic and sweet pepper until fragrant.
4. Return the green beans, season with black pepper and salt to taste, then add coconut aminos. Toss for about 1 minute.
5. Finish with sesame seeds if desired and serve.

Chef’s Notes

• Dry the green beans thoroughly before adding them to hot oil to reduce splattering.
• You can pan-fry in a smaller amount of oil rather than deep-frying.
• Fresh garlic gives the best flavor; 2–3 teaspoons pre-minced garlic can work in a pinch.