I can’t get enough of fresh veggies. There’s something soooo satisfying about the crunch they make. I like them so much, I usually prefer them raw or very simply seasoned. I was iffy when the hubs began insisting I try this recipe he’d seen. But, what the hubs wants the hubs gets. Haha. Yeah right, but in reality he rarely begs or even asks for a specific thing for supper so I despite my internal reservations, I jumped at the chance to do it for him. I just didn’t think I’d actually like it. Asian-style green beans just didn’t sound like my kind of thing.
I wish I’d had a camera to record his looks over dinner. First, the look on his face when he tasted them and confirmed they were everything he’d thought they’d be. Second, the look of smug satisfaction directed my way acroos the table as I wolfed my own serving down. What can I say? The man knows me. He also knows food. And he was spot on with this recipe. I should have known better to doubt him. I hate being told, ‘I told you so,’ but for once I was happily wrong.
Serve these over rice for an awesome Asian-style vegetarian option, or serve them as a satisfying side with pork or chicken.
Garlic Teriyaki Green Beans
recipe adapted from Lori’s Culinary Creations
1 tablespoon butter
2 tablespoons extra virgin olive oil
3 tsp minced garlic
crushed red pepper, to taste (optional)
1lb fresh green beans, trimmed
1/4 teaspoon salt
1 tablespoon teriyaki marinade or sauce
1/4 cup white wine, authentic or cooking wine, either is fine or 1/4 cup chicken broth
1/4 cup medium red onion, chopped
1 teaspoon paprika
1 teaspoon garlic powder
1. Heat the oil & butter in a large skillet over medium heat until melted and begins to bubble.
2. Add the garlic, pepper, beans, and salt. Cook for about 10 minutes.
3. Add the teriyaki sauce, wine, onion, paprika, and garlic powder and keep cooking the beans for an additional 20-25 minutes until the beans are mostly soft, but with a slight crunch.