But it didn’t start out that way. I was one of those people who bypassed every Chinese restaurant, every all-you-can-eat Chinese buffet, and secretly wondered if there was a decline in the town’s alley cat population. (Shame on me.)
I married someone who thought like me.
Then it happened. We were invited to a Chinese buffet-style restaurant. We both looked at each other and groaned inwardly. That is until we got there.
It tasted good. Really, really good.
The only part we didn’t love is the fact that it’s LOADED with MSG.
So, imagine my surprise, while I was digging through my plethora of recipes, that I should come across a recipe for Chinese Green Beans that I’d never tried. My taste buds started warming up their vocal chords – and oh, yeah, they sang! I’ll be honest – I licked my plate.
So, here’s to plate-licking Chinese Green Beans. You can thank me later. 😉
I love Chinese food. But I don't love that it's LOADED with MSG. This Chinese Green Beans recipe is a delicious substitute when you're craving Chinese food.
- 1 lb fresh green beans
- 2 tablespoons coconut oil
- 1 clove garlic minced
- 2 tablespoons cold water
- 2 teaspoons cornstarch (optional, avoid if you have candida)
- 1 tablespoon Bragg's Liquid Aminos
- 1/2 teaspoon cane sugar (optional, avoid if you have candida)
- 1/2 teaspoon sesame oil
- 1/4 teaspoon crushed red pepper flakes
Steam fresh green beans for about 5 minutes. Plunge them into cold water and drain.
Heat coconut oil in a saucepan and saute minced garlic. Add green beans and continue to saute for 5 minutes.
Combine water, cornstarch, liquid aminos, sugar, sesame oil, and red pepper in a small bowl. Stir well to dissolve the cornstarch.
Pour mixture over beans and stir until thoroughly coated and warmed through.
Serve while hot.
Note: Do not try to substitute arrowroot powder for cornstarch as this makes it very stringy and pasty, like Elmer's glue.