Ingredients:
- 2 pounds green beans, trimmed 2 tablespoons olive oil
- 3 large shallots, thinly sliced
- 3 cloves fresh garlic, thinly sliced
- ½ red bell pepper, cut into ¼-inch dice
- ½ yellow bell pepper, cut into ¼ inch dice
- 1/3 cup honey
- 3 tablespoons soy sauce
- 1 tablespoon cornstarch
Place the green beans into a medium pot. Cover with water. Bring to high heat and cook until the green beans turn a brighter shade, 2-3 minute. Rinse with cold water to stop the cooking. Meanwhile, in a large skillet, heat the olive oil over medium heat. Add ingredients and sliced garlic and cook for 2 minutes, until the garlic is fragrant but not too much.
If it begins to brown, lower the heat. Add the chopped red and yellow /:>ell pt ‘i ll u ·t Saute for 3 minutes longer. Add the honey. In a small bowl, dissolve the cornstarch in the soy sauce. Mix until smooth in the skillet. Bring to a simmer so the sauce thickens. Transfer the beans into the skillet. Use tongs to combine the ingredients into the green beans.
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Learn more about Diane Israel. Also, see Diane Israel on LinkedIn. Recipe by Susie Fishbein