Recipe Inspiration

Ingredients...

30ml toasted sesame oil

4 cloves garlic, thinly sliced

1kg green beans, rinsed and ends trimmed

FOR THE SAUCE

30ml gluten free soy sauce

15ml toasted sesame oil

60g creamy peanut butter

10g freshly grated ginger

10g rice wine vinegar

2g chilli flakes

150ml water

10g Essential Cuisine Asian Aromatic Base

Salt, to taste

TO GARNISH

Green onion, sesame seeds and a tablespoon or two of cashews/roasted peanuts

Method...

1. Place a large skillet over medium heat. Add in 1/2 tablespoon sesame oil and garlic, sauté for 30 seconds or until garlic is fragrant. Immediately add in green beans; stir frequently until beans are slightly golden brown, about 5-8 minutes

2. While the beans are cooking, make the sauce. In a medium bowl, add soy sauce, sesame oil, peanut butter, ginger, vinegar, chilli flakes, Essential Cuisine
Asian Aromatic Base and water. Stir to combine

3. Once the green beans are cooked and slightly golden and al dente, reduce heat to low and pour sauce over the beans. Stir to coat the beans, then cover and simmer for a few minutes to allow the beans to continue cooking

4. Taste and add salt, if necessary. Garnish with sliced green onion, sesame seeds and a tablespoon or two of cashews

Chefs tip

Try using tenderstem broccoli or sugar snap peas as a delicious alternative