Ginger Soy Glazed Green Beans and Peppers
This Ginger Soy Glazed Green Beans and Peppers dish is vibrant, easy, and bursting with flavor!
Servings: 4 servings
Ingredients
- 1 lb fresh or frozen green beans
- 1 Tbsp olive oil
- 1 large red bell pepper sliced thin
- 1 onion sliced
- 1/4 cup reduced-sodium soy sauce
- 2 Tbsp sweet chili sauce
- 1 Tbsp honey
- 1 Tbsp grated ginger
- 2 cloves garlic minced
Instructions
- Start by washing the green beans thoroughly. If you’re using fresh beans, trim the ends. For frozen beans, there's no need for extra prep. Slice the red bell pepper and onion into thin strips, setting them aside for later.
- In a large skillet or wok, heat 1 tablespoon of olive oil over medium-high heat. Allow the oil to warm up for about a minute.
- Add the sliced onion to the skillet and sauté it for about 2-3 minutes until it starts to soften. Then add the minced garlic and grated ginger, stirring continuously for another minute until fragrant.
- Next, toss in the green beans and sliced red bell pepper. Stir-fry the vegetables for about 5-7 minutes until they are tender-crisp. The vibrant colors will start to shine through!
- In a small bowl, whisk together the reduced-sodium soy sauce, sweet chili sauce, and honey. Pour this mixture over the sautéed vegetables and stir well to coat everything evenly. Allow it to cook for an additional 2-3 minutes until the sauce thickens slightly and glazes the vegetables beautifully.
- Once the green beans and peppers are glistening with the ginger soy glaze, it’s time to plate your dish. Serve it warm as a side or mix it into a grain bowl. The flavors will delight your senses, and the colors will brighten your table!
Equipment
- Large skillet or wok
- Cutting board and knife
- Measuring cups and spoons
- Spatula or wooden spoon
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the microwave or on the stovetop until warmed through.
- Feel free to add leftover chicken or tofu for a quick lunch option!