SERVES 4

In this simple dish, green beans are livened up with sesame, garlic, coconut aminos, and ginger for an Asian-inspired winner. You can give most any vegetables this treatment with delicious results.
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2 teaspoons toasted sesame oil
2 cloves garlic, minced
1 tablespoon peeled and minced fresh ginger
2 cups fresh or one 10-ounce package frozen green beans (no need to thaw)
1 tablespoon sesame seeds
1/2 cup reduced-sodium vegetable or chicken broth
2 tablespoons coconut aminos (healthier sub for soy sauce…available at most grocers & Amazon)
Salt and freshly ground black pepper 

Heat the oil in a large skillet over medium-high heat. Add the garlic and ginger and cook, stirring, for 1 minute. Add the green beans and sesame seeds and cook until the seeds are golden brown, about 2 minutes, stirring frequently. Add the broth and coconut aminos and cook until the green beans are crisp-tender, about another 2 minutes. Season to taste with salt and pepper.

Total Time: 10 minutes
PREP TIME: 5 MINUTES
ACTIVE COOKING TIME: 5 MINUTES