The combination of light coconut milk, peanut butter, sautéed vegetables and cilantro brings a whole new dimension to green beans, which are high in vitamin C and folate. Be sure not to overcook the beans or they’ll lose their bright green color and crisp texture. If you want to cook them earlier in the day, rinse with cold water after cooking until they are no longer warm. When you’re ready to serve, rinse them with boiling water, then pour the sauce over them.
RECIPE INSTRUCTIONS
1. Whisk the coconut milk, peanut butter, lemon juice, soy sauce, sesame oil, honey and ginger together in a bowl. Set aside.
2. Blanch or steam the green beans for 2 minutes or until tender-crisp. Drain.
3. Spray a non-stick skillet with cooking oil, and heat the vegetable oil over medium-high heat. Add the onion, red pepper and garlic and sauté for 5 minutes, stirring occasionally.
4. Add the green beans to the pan. Stir in the coconut milk mixture and cook for 1 minute, or until heated through. Serve garnished with cilantro.
INGREDIENTS
1/3 cup light coconut milk
1 1/2 Tbsp natural peanut butter
1 Tbsp freshly squeezed lemon juice
2 tsp low-sodium soy sauce
1 tsp sesame oil
1 tsp honey
1/2 tsp minced fresh ginger
1 1/2 lb green beans
2 tsp vegetable oil
2 tsp vegetable oil
1 cup chopped onion
1/3 cup diced red bell pepper
1 tsp minced fresh garlic
3 Tbsp chopped cilantro
NOTES
Nutritional Analysis per Serving
Calories 118
Protein 3.6 g
Fat 5.3 g
Saturated Fat 1.2 g
Carbohydrates 14 g
Cholesterol 0 mg
Sodium 74 mg
Fiber 4.6 g
Prep Time: 10 minutes
Cook Time: 8 minutes
Make Ahead: Prepare sauce up to 2 days in advance and refrigerate.
Serves 6
