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Parve
Easy
30 Minutes
Diets 
To simplify this dish, I used frozen string beans. The sauce mimics the flavors of Chinese cuisine. It’s sweet and savory with a bite to it, and can be used on noodles, in a stir fry, or even as a dipping sauce for grilled chicken. Personalize it to your liking.
8 ounces (225 grams) extra-fine frozen green string beans
8 ounces (225 grams) extra-fine frozen yellow string beans (if unavailable, use 16 ounces green string beans)
3 tablespoons Glicks Soy Sauce
1 tablespoon Tuscanini Balsamic Vinegar
1 tablespoon Tuscanini Apple Cider Vinegar
1/2 to 1 tablespoon white vinegar
1 tablespoon Gefen Sesame Oil
1 tablespoon fresh ginger, minced
2 tablespoons brown sugar
1 tablespoon chili sauce
scant 1/4 teaspoon crushed red pepper flakes (more if you like it spicy)
1 clove garlic, crushed, 1 cube Gefen Frozen Garlic or 1/2 teaspoon garlic powder
1/2 tablespoon Manischewitz Honey
1/2 tablespoon vegan chicken soup mix, dissolved in 1/2 cup water
1 tablespoon cornstarch
natural or toasted sesame seeds, for garnish
In a medium-sized pot, bring a small amount of salted water to a boil.
Add both types of string beans and bring to a boil again. Reduce heat. Cook for two to three minutes or until desired doneness is reached. Don’t overcook. Drain string beans and set aside.
In a small pot, place all sauce ingredients aside from the dissolved chicken soup and cornstarch. Bring to a boil over medium heat, whisking all together.
Combine chicken soup mixture with the cornstarch, stirring until dissolved.
Add to the sauce and mix until it thickens, about five minutes, stirring occasionally. Pour over drained string beans.
Garnish with sesame seeds, if desired. Alternately, serve sauce separately from string beans.
Food and Prop Styling by Renee Muller
Photography by Hudi Greenberger
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