This time of year it’s easy find an abundance of winter vegetables. You’ll find bins of squashes, parsnips, sweet potatoes, and colorful cabbages at your local grocery store. But what about those spring and summer vegetables like green beans and fresh, sweet peas?
No problem! After reading this article in Eating Well magazine, I know that I can eat those out of season vegetables any time I want. I just need to shop the frozen aisles of my grocery store.
I won’t be sacrificing a single nutrient because reputable companies freeze vegetables freshly picked, locking in those essential nutrients. Often, the fresh vegetables you find at the market have been shipped and kept in cold storage for several days. That doesn’t sound fresh to me.
Just a few simple ingredients like garlic, ginger, soy sauce, and honey turn a simple bag of frozen green beans, into a sweet and savory side dish.
Looks fresh to me!
- 4 cups green beans, fresh or frozen, trimmed (if beans are frozen, all them to thaw before cooking)
- 1 tablespoon coconut oil
- ½ cup green onion, thinly sliced
- 1 inch piece ginger, finely chopped
- 2 cloves garlic, finely chopped
- 1 tablespoon low sodium soy sauce
- 1 tablespoon honey
- 4 tablespoons sesame seeds , toasted
- Preheat a stove top wok or non-stick skillet over medium heat. Add oil, and when the oil is hot, add green beans.
- Stir fry the green beans for 5 minutes, then add the garlic and ginger.
- Stir fry for another 5 - 8 minutes until the beans are crisp-tender. Lower heat and add water or vegetable broth as needed if the beans begin to burn.
- Add the green onion, soy sauce and honey. Stir for another minute or two to spread sauce.
- Serve with sprinkled with the sesame seeds.