• 1 ½ pounds fresh green beans
  • 1 medium red bell pepper
  • 1 medium yellow bell pepper
  • 1 small yellow onion
  • ½ cup sliced almonds
  • 1 tablespoon flour
  • 1 teaspoon coarse black pepper
  • 1 tablespoon brown sugar, packed
  • 3 tablespoons soy sauce
  • 1 ½ tablespoons fresh lemon juice
  • 2 tablespoons canola oil
  • 2 to 3 fresh garlic cloves, diced


Preheat oven to 400 degrees. Wash beans. Trim the ends off the green beans and cut into 1 ½ inch pieces. Place green beans in a medium saucepan and cover with water. Bring to a boil and cook for 3 minutes or until beans are tender crisp. Drain and pour beans into a bowl of ice water to cool. Drain and pat dry. Core peppers and cut into thin strips. Peel onion and slice into thin strips. Spread the sliced almonds on a baking sheet, bake with the rack in the top position at 400 degrees until lightly browned, 3 to 5 minutes. Mix the flour, black pepper and brown sugar together in a small bowl. Stir in soy sauce and lemon juice until smooth. A tablespoon of cold water can be added if sauce is too thick. In a large skillet or wok, add the canola oil and heat to medium high. Add onion and stir-fry for 2 minutes. Add sauce and toss/cook until sauce evenly coats the beans. Remove to service plate and sprinkle with the sliced almonds. Makes 8, 1-cup servings.

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