Stir-frys are my go-to weeknight meal. Easy to throw together, packed with vegetables & protein, they make for a nutrient-dense, filling dinner.

I like the green beans to still have some crunch to them. You can stir-fry them longer if you enjoy them more tender.

Spicy Green Bean Stir-Fry

Ingredients:
1 1/2 cups basmati rice
1 1/2 pounds green beans, trimmed and cut in 1/2
8 oz. tempeh, finely chopped
2 tsp. Asian chili paste (Sambal Oelek)
1 clove garlic
3 tbsp. vegetable oil, divided
1/2 tsp. sugar
1 cup vegetable broth
2 tbsp. soy sauce
1 tbsp. rice vinegar
2 tbsp. corn starch

Bring 4 cups of water to a boil. Add the rice, stir, cover and boil until tender about 20 minutes. Drain well.

Preheat your broiler. Toss the green beans, 2 tbsp. vegetable oil,  and sugar together. Place onto baking sheet and boiled until beans are slightly charred, about 10 minutes.

Heat the remaining tbsp. of oil into a skillet. Add the tempeh and cook until golden brown, about 5 minutes. Add chopped garlic, chili paste and cook 5 minutes more.

Whisk the vegetable broth, cornstarch soy sauce & rice vinegar together. Add the charred beans to the skillet and the broth. Cook, until sauce is slightly thickened, about 5 more minutes. Serve over rice.

I was hesitant to post this recipe as it is so simple it really doesn’t constitute as a “recipe”. That being said, I also know that quite a few of my clients consistently say that they would eat more vegetables if they knew how to cook them. Well, no more excuses! This recipe is easy, foolproof and delicious.

Simple Green Beans

Ingredients:
1 lb. green beans
4 garlic cloves, thinly sliced
1 tbsp. olive oil
1/4 cup water

Preheat oven to 450 degrees F. Place the green beans and slivered garlic onto a roasting pan. Drizzle with the water and olive oil.

Roast for 20 minutes. Season with salt/pepper and serve.

Seriously, how simple is that?