We are making a concerted effort to eat healthier in our home. Summer time is coming and we are consuming more and more veggies in order to make our white gams (aka legs) look a little leaner while we work in the garden and feed the arriving baby chicks. Not as if the chicks or the potatoes actually care if our legs are white or if they can be a little leaner. That is really the great thing about living in the country. None of that superficial stuff really matters at all, and if you want to wear jeans to cover up your white gams, no one blinks an eye. Love that!
So, all the vegetable eating brings me to these utterly flavorful and crispy crunchy green beans. I went to lunch with a girlfriend a couple weeks ago and we dined at this place called The Mustard Seed. If you’ve ever been to PF Changs, this place (which is a chain-I believe-here in Montana) is like a little sister to PF Changs. Not quite as good as Changs, but it is really good as far as food goes in Montana. I ordered the Ahi Tuna appetizer and my girlfriend ordered these green beans with her appetizer. She told me that I absolutely must try these green beans because they were just that fantastic. I think I may have rolled my eyes a bit (if I did, so sorry Mel) because I immediately had this thought of, “they are just green beans..how great can they be right?” I mean, I don’t crave green beans and never have. I was WRONG folks. Completely wrong. I will never doubt Mel’s veggie judgement again and I now crave these darn crispy green delicacies. I vowed to re-create these green goblins of goodness and I have come very close if I do say so! I tinkered with them a bit to get the flavors of the sauce just right and I think the sauce has been closely NAILED! I hope you enjoy them!
- 12 oz Fresh Green Beans, About 2 1/2 C.
- 1/2 Tsp. Olive Oil
- Pinch of Salt
- Pinch of Pepper
- 2 Tbsp. Water to Steam
- 1/2 C. Chicken Broth, (Reduced Sodium if you can find it)
- 1/4 C. Low Sodium Soy Sauce
- 3 Tbsp. Brown Sugar
- 2 Tsp, Ginger Root, Freshly Grated (I use a handheld micro grater, my favorite kitchen tool)
- 1 Garlic Clove, Minced
- 2 Tsp. Cornstarch
- Mix all the sauce ingredients in a medium bowl with a whisk making sure to distribute the cornstarch. Set aside briefly.
- Using a large cast iron skillet, heat the olive oil to med/high. You should see a slight smoke to the oil to let you now the pan is hot enough. Add the green beans and sear the skin of the green beans slightly for about 1 minute, stirring continuously. Carefully add the water to the skillet and cover with a large lid or the bottom part of a cookie sheet in a pinch if you don’t have a large lid for your cast iron. Steam for 2 minutes. Remove the lid and pour the sauce you set aside into the green beans, letting the sauce bubble while stirring the sauce into the green beans for a minute. Serve immediately.
- Note-the longer the green beans cook/steam, the less snappy and crispy they will become.
Weight Watchers Points Followers- 11 for whole dish. 4 Servings-2.75 (Green beans divided in four equal portions) 2 Servings-5.5 points (Green beans- divided in 2 equal portions)
Note-to knock 1 point off the entire dish, use coconut spray oil instead of olive oil to sear the green beans. Additionally, each TBSP of brown sugar is 3 points. You can easily decrease the points by adding less brown sugar.