1 pound green beans, trimmed

Salt to taste

1 tablespoon Coconut Secret Organic Coconut Aminos

1 tablespoon Chinese rice wine or dry sherry

1 tablespoon minced garlic

1 tablespoon minced fresh ginger

¼ teaspoon red pepper flakes

1 tablespoon Nutiva Organic Avocado Oil



    1. 1.  Bring a pot of water to a boil, season with salt and add the green beans.
    2. 2.  Boil 1 minute, drain and rinse with cold water, then place on a kitchen towel to dry thoroughly.
    3. 3.  Combine the coconut aminos and wine or sherry in a small bowl and set aside. Place the garlic, ginger and red pepper flakes in another small container.
    4. 4.  Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Add the avocado oil and swirl around in the pan.
    5. 5.  Add the garlic and ginger, stir-frying for no more than 10 seconds, then add the green beans and toss together.
    6. 6.  Add the coconut aminos and sherry and stir-fry for one to two minutes, until the beans are crisp-tender. Remove from the heat and serve.



    Recipe inspired by Stir-Fried Garlic Green Beans by Martha Rose Shulman featured in NY Times Cooking

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