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.
Colorful Teriyaki String Beans
Recipe By Chanie Nayman
- Cooking and Prep: 35 m
- Serves: 6
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Contains:
Ingredients (13)
Main ingredients
Start Cooking
Prepare String Beans
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Place string beans in a large frying pan and cover generously with water.
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Add salt and bring to a boil.
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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.)
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Drain the ice water from the bowl and set aside.
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Heat oil for sautéing in the same frying pan and sauté carrots, celery, and garlic cloves for approximately five minutes.
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Add the peppers, string beans, and teriyaki or soy sauce.
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Sauté for approximately three minutes.
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Add remaining ingredients.
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Immediately remove from heat and place in a foil pan until ready to serve.
Credits
Photography: Daniel Lailah
Styling: Amit Farber
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Replies:
Either will work Sharon!
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Replies:
Either will work Sharon!
