Instructions

• Trim the ends of the green beans if using fresh; if using frozen, thaw and drain. Slice the red bell pepper thin and slice the onion.
• Bring a large pot of water to a boil. Add the green beans and blanch 2–3 minutes, until bright green and just tender.
• Drain the green beans and transfer them to a bowl of cold water to stop the cooking. Drain again and pat the beans dry with a clean towel or paper towels.
• Heat a large skillet over medium heat and add 1 Tbsp olive oil.
• Add the sliced red bell pepper and sliced onion to the skillet and sauté about 2 minutes, until they begin to soften.
• Add the blanched green beans to the skillet and sauté with the peppers and onions about 5 minutes, until the green beans start to soften and blister.
• In a small bowl, whisk together 1/4 cup reduced-sodium soy sauce, 2 Tbsp sweet chili sauce, 1 Tbsp honey, 1 Tbsp grated ginger, and 2 cloves garlic (minced).
• Pour the sauce over the vegetables in the skillet, stir to coat everything evenly, and cook an additional 2 minutes, until the sauce is heated and glossy.
• Remove from heat and serve immediately.