Fuji Style Garlic String Beans

December 7, 2016

At a local restaurant in New York, I always ordered the most amazing string beans- bright green, with just the right amount of crunch and flavor. In general, I don't love eating out because I feel like I am completely in the dark about what is going into my food and how much. (I guess I'm a little bit of a control freak that way!) I assume that the string beans I ate are secretly fried in some kind of nasty GMO hydrogenated oil or even worse, margarine. So, I created this 'too easy to taste so good' recipe as a replacement! Before this recipe, my daughter didn't eat string beans. After it, these beans became her second favorite food (after chocolate, of course!)  Give these bad boys a try and let me know what you think! I am working on getting a comment box under these posts, but until I figure that out, feel free to reach my via social media on Instagram @buddhabowlsandburpees and on my Facebook page Buddha Bowls and Burpees. 



Fuji Style String Beans

2-3 pounds string beans, trimmed

6 cloves garlic, minced 

2 tbsp oil for bottom on saute pan (or wok)

salt, to taste 

water, to boil string beans 


Place string beans and water in stockpot, making sure water covers the beans. Bring water and beans to a boil and cook, until your family is happy with the amount of crunch/ softness. How soft you go is really up to personal preference. My family likes it soft-ish. When string beans are ready, place oil in a saute pan on medium heat and add the 6 minced garlic cloves. Let brown 1 minute, then, using tongs, begin to pull out the string beans from the pot and placing them into the pan, adding little bits of the string bean water to keep the beans from browning or getting dry. Continue to add all the string beans with some water and stir around. Add salt to the beans. Check for doneness after 8-10 minutes.


If you want to get fancy, you can add some sugar snap peas to the pot and pan and finish the dish with sliced peppers and either hemp or sesame seeds (I use hemp seeds in place of sesame a lot because of a household sesame allergy).








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