Ingredients
- 1/4 cup rough chopped cashews
- 2 tablespoons sesame seeds
- 2 tablespoons avocado oil
- 1 tablespoon sesame oil
- 6 cloves garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup low sodium soy sauce
- 1.5 lbs green beans, trimmed
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Spread cashews and sesame seeds on the baking sheet and toast for 10 minutes. Set aside.
- In a large Dutch oven or saucepan, heat avocado oil and sesame oil over medium heat.
- Add minced garlic and sauté until fragrant, about 1 minute.
- Season with salt and pepper, then stir in the soy sauce.
- Add trimmed green beans and toss to coat evenly. Cook for 10 minutes, tossing occasionally to ensure even cooking.
- Turn off the heat, then add toasted cashews and sesame seeds. Toss to coat.
- Serve immediately as a side dish to your favorite main course.
Notes
- Use tongs while cooking the green beans to ensure they’re evenly coated and sautéed.
- Green beans should be tender but still crisp after cooking—adjust cook time based on preference.
- For added heat, sprinkle with red pepper flakes before serving.
- This dish pairs well with Asian-inspired mains like teriyaki chicken or grilled tofu.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Sautéing
- Cuisine: Asian Fusion
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 110
- Sugar: 2 g
- Sodium: 290 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 0 mg
