SERVES 4
Although you can use any color sesame seeds, the black gives this dish an elegant feel. These green beans pair well with Macadamia-Crusted Duck Breast with Spicy “Soy” Ginger Sauce.
INGREDIENTS
2 tbsp/30 ml coconut oil, preferably expeller-pressed
1 lb/455 g green beans, ends trimmed
1 tbsp/15 ml coconut aminos
1 tsp/5 ml unrefined, expeller- or cold-pressed sesame oil
1 tbsp/10 g toasted black sesame seeds
sea salt and pepper to taste
COOKING INSTRUCTIONS
Heat coconut oil in a wok or heavy-bottomed skillet over medium-high heat. Add green beans and sauté until tender, about 7 to 10 minutes. Turn off heat, add coconut aminos, sesame oil and sesame seeds. Add salt and pepper to taste.
