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Parve
Easy
4 Servings
Allergens 
No Allergens specified
30 Minutes
Diets
When it comes to Yom Tov cooking, everyone seems very focused on upgrading appetizers, mains, and desserts. Personally, I find that upgrading the sides can make a simple roasted chicken or your standard go-to roast pop. Steamed or stir-fried green beans are okay, but when it comes to Yom Tov, I love elevating them by adding the color and contrast of flavors in this recipe. It’s a crowd-pleaser that will add balance and beauty to your plate.
1 tablespoon avocado oil or Gefen Light Olive Oil
1 pound (1/2 kilogram) mixed green beans, wax beans, and carrots
1 tablespoon coconut aminos, tamari sauce, or soy sauce
1/2 teaspoon salt
2 cloves crushed fresh or frozen garlic or 3/4 teaspoon garlic powder
1/2 tablespoon Tuscanini Apricot Fruit Spread or other apricot jam or 1 teaspoon honey
1/8 teaspoon pepper
1 cube Gefen Frozen Ginger or 1/8 teaspoon ground ginger (optional)
Over medium heat, preheat a frying pan and add the oil. Once the oil heats up, add the green beans, wax beans, and carrots. Season with salt and sauté for about five minutes.
Add the garlic, soy sauce, apricot jam or honey, black pepper, and, if desired, ginger. Toss until everything is well coated. Sauté for about 15 minutes, stirring every two minutes, or until the carrots are tender enough to easily pierce with a fork.
Serve warm or at room temperature.
Food and Prop Styling by Renee Muller Photography by Moishe Wulliger
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