Spicy Peanut Green Beans

By Robin Robertson | November 6, 2009

If you prefer your food less spicy, reduce or eliminate the red-pepper flakes—this dish is plenty flavorful without them.

Serves 4

What You Need:

  • 1 pounds green beans, trimmed
  • 2 tablespoons peanut butter
  • 2 tablespoons tamari
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon mirin or water
  • 1/2 teaspoon sugar
  • 2 tablespoons peanut oil
  • 1 large clove garlic, minced
  • 1 teaspoon fresh ginger, minced
  • 1/2 teaspoon red pepper flakes, or to taste

What You Do:

  1. Steam the green beans just until tender, about 5 minutes. Rinse under cold water to stop the cooking process. Drain and set aside.
  2. In a small bowl, combine the peanut butter, tamari, sesame oil, mirin (or water), and sugar and set aside.
  3. Heat the peanut oil in a wok or large skillet over medium-high heat. Add the reserved beans in batches and stir-fry for 30 seconds, transferring the cooked beans to a platter.
  4. When all the beans have been cooked, add the garlic, ginger and red pepper flakes to the same pan and stir-fry for 10 seconds. Return the beans to the pan and stir-fry for 30 seconds. Add the reserved peanut butter mixture and stir-fry until the beans are hot and coated with the sauce, about 30 seconds.

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