These aren't your mommas green beans! We've added digestive aid ginger to the mix, along with an unexpected spicy kick from crushed red pepper flakes. Fun fact about crushed red pepper, did you know that it has anti-inflammatory properties? If you're experiencing any pain or inflammation in your body, if you boost your intake of crushed red pepper it may help as the compound capsaicin which gives them their hot and spicy flavor helps reduce pain.
| Prep Time | 10 minutes |
| Cook Time | 10 minutes |
| Servings |
people
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Ingredients
- 2 Pounds green beans whole green beans or Chinese long green beans cut into 3"- 4" pieces
- 6 Tbsp extra virgin olive oil or coconut oil, if you don't mind the flavor
- 2 Cloves garlic thinly sliced
- 1/2 tsp ginger ground
- 1 tsp crushed red pepper flakes
- kosher salt to taste
- 2 Tbsp peanuts crushed
Ingredients
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Instructions
- Fill a large bowl with ice water. Meanwhile, bring a large pot of salted water to boil. Once boiling, cook the beans until crisp-tender (about 4 minutes).
- Drain beans with a strainer and transfer them to the ice water until cool. Drain and pat dry.
- Heat the olive oil in a skillet. Add the garlic and cook over medium high heat until fragrant, about 30 to 60 seconds.
- Stir in ginger and crushed red pepper, then add the beans. Season with salt and stir-fry until the garlic is lightly browned and the beans are tender, 2 to 3 minutes. Transfer the beans to a platter, top with peanuts, and serve.
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