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.
Umami Green Beans, Wax Beans and Carrots
- Cooking and Prep: 30 m
- Serves: 4
Prepare the Beans and Carrots
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