I have been craving only vegetables and fruit lately, probably because we are in the middle of a humid heatwave. I saw these beautiful yellow snap beans at the Farmer’s Market so I decided to buy some. It inspired me to create Yellow Snap Beans with Ginger and Shallots.
Yellow Snap Beans with Ginger and Shallots has a bit of Asian flair, mostly because I love fresh ginger. It’s also because the beans were steamed in low-sodium soy sauce. The dish is topped with fresh basil. This helps make the dish beautiful to look at and yummy to eat!
- 1-1 1/2 pounds of yellow snap beans
- 2 tablespoons of fresh minced ginger
- 1 large shallot, sliced
- 1 handful of fresh basil leaves
- 2 tablespoons of virgin coconut oil
- 2 tablespoons of low-sodium soy sauce
- sea salt and fresh ground black pepper to taste
Clean the yellow snap beans by rinsing with water and drying them with a towel. Cut the ends off if you prefer to have a clean edge. I like to leave them natural because I like the way it looks: very farm-to-table.
Slice the shallot into ringlets and mince the ginger. Be sure to peel the skin off the ginger before mincing.
In a large pan over medium-low heat, heat two tablespoons of coconut oil. Once hot, add the shallots and ginger. Sauté for three minutes, then add the beans. Be sure to constantly stir to prevent burning and to coat the beans with oil, shallots and ginger.
Saute for five minutes, then turn to heat to medium-high and add the soy sauce. Cover and let cook for one minute. Remove the lid and stir. Let the beans sauté for a few minutes until done.
I prefer my beans crisp and juicy. If you like your beans soft, you may want to boil for a minute before sautéing.
Yellow snap beans are filled with vitamins and minerals. They’re easily one of the best side dishes because they can go with almost anything. Yellow Snap Beans with Ginger and Shallots can be served hot or cold. Enjoy them this summer with your family or guests for a light and healthy complimentary dish. Bon appétit!