Why steam the beans before stir-frying them? Steaming gets them tender. Stir-frying adds flavor. If you don’t have tahini on hand, use peanut butter.

This recipe was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at healthycook@cspinet.org.

Time: 25 minutes

Serves: 4

Ingredients

  • 2 Tbs. tahini
  • 1 Tbs. reduced sodium soy sauce
  • 2 tsp. rice vinegar
  • 1/2 tsp. toasted sesame oil
  • 1/2 tsp. molasses
  • 2 Tbs. extra-virgin olive oil
  • 1 lb. green beans, trimmed
  • 1 red bell pepper, sliced
  • 1/2 red onion, sliced
  • 1 Tbs. toasted sesame seeds

Instructions

  1. Make the sauce: In a small bowl, whisk together the tahini, soy sauce, vinegar, sesame oil, and molasses with 1 Tbs. water.
  2. In a large nonstick pan over medium-high heat, add the olive oil, ½ cup water, and the green beans. Cover with a tight-fitting lid and cook, shaking the pan occasionally, until the beans are almost tender, 7–8 minutes.
  3. Remove the lid and cook off any remaining water, 1–2 minutes. Add the peppers and stir-fry until they start to soften slightly, 2–3 minutes. Add the onion and stir-fry until softened, 1–2 minutes.
  4. Transfer to a serving dish. Drizzle with the tahini sauce and sprinkle with the sesame seeds.

Nutrition information 

Per serving (1 cup): 

  • Calories: 170
  • Total fat: 13 g
  • Sat fat: 2 g
  • Carbs: 13 g
  • Fiber: 4 g
  • Total sugar: 6 g
  • Added sugar: 1 g
  • Protein: 4 g
  • Sodium: 150 mg