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Parve
Medium
35 Minutes
Diets 
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.
1 12-ounce (340 grams) bag string beans
oil, for sauteing
1 cup carrots, slivered
2-3 stalks celery, thinly sliced
5 mini peppers, assorted colors, sliced into rings
3 cloves garlic, thinly sliced
1/4 cup Haddar Teriyaki Sauce, or soy sauce
2 tablespoons sugar
2 tablespoons Bartenura Olive Oil
2 teaspoons Gefen Sesame Oil
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon dried ground ginger
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
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Colorful teriyaki string beans iS this recipe for frozen or fresh green beans ?
Either will work Sharon!