This dish kind of reminds me of a stir-fry, but with all the colors, it’s nice enough to serve for Shabbos. I love the “flowers” that the mini peppers create.
Place string beans in a large frying pan and cover generously with water.
Add salt and bring to a boil.
After three to four minutes, remove string beans from heat and place into a bowl with ice water, to stop the cooking. (They will be on the crispier side, but if you are rewarming for Shabbos they will cook more then.)
Drain the ice water from the bowl and set aside.
Heat oil for sautéing in the same frying pan and sauté carrots, celery, and garlic cloves for approximately five minutes.
Add the peppers, string beans, and teriyaki or soy sauce.
Sauté for approximately three minutes.
Add remaining ingredients.
Immediately remove from heat and place in a foil pan until ready to serve.
Photography: Daniel Lailah
Styling: Amit Farber