Green Bean Saltado
- 2 Tbsp canola oil 30 mL
- 8 oz green beans, ends trimmed 250 g (about 1 cup/250 mL)
- 2 medium red onions, cut into strips
- 1 clove garlic, minced
- 1 Tbsp aji amarillo (or mild chili) paste 15 mL
- 2 Tbsp balsamic vinegar 30 mL
- 3 Tbsp low-sodium soy sauce 45 mL
- 2 tsp cumin 10 mL
- 2 tomatoes, seeded, sliced into narrow strips
- 1/2 cup chopped cilantro 125 mL
- 1. In large sauté pan or wok, heat canola oil over medium-high heat. Add green beans and cook 5 minutes.
- 2. Add onion, garlic, paste, vinegar, soy sauce and cumin. Stir to combine.
- 3. Cook 3-5 minutes or until onions are fragrant but still hold their shape.
- 4. Add tomatoes and cook 1-2 minutes. Remove pan from heat and add cilantro. Stir to combine. Serve warm.
4 cups (1 L)
1 cup (250 mL)
|Total Fat||8 g|
|Saturated Fat||0 g|
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