Oriental green beans
0
- Prep Time6 min
- Total Time6 min
- Makes6 to 8 servings
Ingredients
750 g green beans
1 small red bell pepper
1 large jalapeno
1 tbsp butter
3 tbsp teriyaki sauce
1/4 cup water
Instructions
Trim ends from beans. Cut red pepper in half, core and seed. Slice into 1/4-inch (0.5-cm) pieces. Seed jalapeño, if using, and finely chop. Heat butter in a wide saucepan set over medium heat. When butter has melted, add peppers. Stir-fry until peppers start to soften, from 2 to 3 minutes. Add teriyaki and beans, stirring to thoroughly coat. Pour in water, cover and cook until beans are tender-crisp, from 5 to 6 more minutes. Stir occasionally. Using a slotted spoon, remove peppers and beans to a large platter. Boil liquid in pan, reducing until thick enough to form a glaze, from 1 to 2 more minutes. Pour over beans and serve.
Nutrition (per serving)
Calories 47, Protein 1.9g, Carbohydrates 7.6g, Fat 1.7g, Fibre 1.9g, Sodium 277mg.
As a winter side dish, green beans not only taste spring fresh but add a splash of colour. Here, we've given them a flavour boost with a spicy jalapeño pepper-and-teriyaki glaze.
Make ahead
Trim beans and chop peppers, then cover and refrigerate separately up to 1 day in advance.
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