Many people like to order spicy green beans at their local Chinese restaurant. While it is yummy, the green beans are deep fried and the sauce contains a lot of sodium (and gluten for those who are gluten-sensitive). Here is a healthier option that is full of fiber and protein. Most importantly, it is super simple to make.
Try it and let me know how it goesJ
Makes 3-4 servings. Time required: 30 active minutes (+30 minutes to cook the rice + 60 minutes of cooling time for the rice)
Vegan, Gluten-free, Soy-free
1.5 cups of jasmine white rice
7-8 cups of green beans, ends cut off, chopped into 1 inch pieces
6 cloves of garlic (or 2 tbsp), minced
3-4 cups of raw cashews
1 tbsp of chilli flakes
3 tbsp of peanut oil
1 tbsp of toasted sesame oil
Salt to taste
- You can use leftover rice or cook the rice a few hours before dinner (so that it is not mushy). I used a rice cooker to make the rice and it took about 30 minutes. Remove lid and fluff the rice with a spoon. Set aside to cool.
- In a small pan, using medium heat, toast the cashews. Stir frequently so that the cashews don’t burn. When the cashews are a nice toasty colour, remove from heat and set aside.
- Pour peanut oil into a large saucer, set to medium-high heat. Once the oil is hot, add the garlic and the chilli flakes. When the garlic is a nice light brown colour, add the green beans and 2 tbsp of water (so that they don’t stick to the saucer). Put the lid on. After 2-3 minutes, check on the beans to see if more water is needed; if so, add 1-2 tbsp and put the lid back on. After about 5 minutes, remove the lid and check to see if the green beans are a nice bright green colour. If so, add the rice. Add the sesame oil and salt. Stir the rice so that the veggies and the rice are mixed well.
- Take a bite to taste to see if more salt or chilli flakes need to be added.
- Add the cashews on top of the rice and serve.
- As a vegan, I always try to ensure that I consume enough protein. I usually want about 20g of protein per meal so for this meal, I have 1 full cup of cashews with the rice – this provides me with approximately 21g of protein, 46% daily value of my iron, 16% daily value of dietary fibre, and 6% daily value of calcium. You can adjust the amount of cashews based on your personal preferences.
- I used peanut oil because it is one of the few non-GMO ones around that are pretty neutral in smell and flavour.
- I recommend making the rice the day before so that making dinner will only take 30 minutes. Or if you’re home during the day, make it 1-2 hours before dinner time so that there is ample time for the rice to cool.