Lunch date.  Green beans & rice for dinner.

My lunch today was a solitary medjool date taken from my emergency stash located in a mason jar which I keep in my car’s console.

Dates are great for emergencies. A single date has 66 calories and 2 grams of fiber so it was able to keep me from whining until dinner.

At dinner I decided to make fresh green beans over jasmine rice.

INGREDIENTS

6 cups fresh green beans

coconut aminos

mirin rice cooking wine

1 TBSP dried minced garlic

1/4 tsp paprika

ground black pepper

4 TBSP chopped scallions

3 TBSP coconut sugar

2 TBSP cornstarch

a few drops of toasted sesame oil (+optional more to taste)

1-1/2 cups uncooked jasmine rice

water

INSTRUCTIONS

Place rice and 3 cups of water into a medium pot and bring to a boil.  Cover and simmer on low heat for 15 minutes then remove from stove and let set, covered, for an additional 10 minutes.

 

Meanwhile, while rice is cooking and setting, place green beans in a large skillet or wok with garlic, paprika, pepper, 1 TBSP mirin, and 4 TBSP coconut aminos. Cook over medium heat, stirring occasionally, until beans are charring.

When the pan appears to be blackening, add water then cover so that the beans are getting steamed.

While beans are steaming, whisk together 1/2 cup water with cornstarch, coconut sugar, a few drops of toasted sesame oil, and 2 TBSP coconut aminos then pour the mixture into the pan with the green beans.

Cover again and once the beans are starting to soften, add the chopped scallions and cook uncovered, stirring constantly, until the sauce thickens.

Put steamed rice into a large bowl and top with coconut aminos then green bean mixture.  Add additional aminos or toasted sesame oil to taste.  

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