String Bean Stir-Fry with Mustard Microgreens

Ingredients:

• 1 tbsp neutral oil (e.g., avocado, peanut, or grapeseed)

• 2–3 cups string beans (trimmed)

• 2 cloves garlic, thinly sliced or minced

• 1 tsp fresh ginger, minced (optional but great)

• 1 tbsp soy sauce (or tamari)

• 1 tsp rice vinegar or lime juice

• 1/2 tsp sesame oil (for finish)

• 1/4 tsp crushed red pepper flakes (optional)

• Salt and pepper to taste

• 1/2 cup mustard microgreens, loosely packed

• Toasted sesame seeds (optional, for garnish)

Instructions:

1. Heat oil in a large skillet or wok over medium-high heat until shimmering.

2. Add string beans and stir-fry for 5–6 minutes, until they begin to blister and turn bright green but are still crisp.

3. Toss in garlic and ginger. Cook for 30–60 seconds, stirring constantly to prevent burning.

4. Add soy sauce, vinegar (or lime), red pepper flakes, and a pinch of salt. Stir-fry for another 1–2 minutes until beans are coated and tender-crisp.

5. Turn off heat and stir in mustard microgreens just before serving to keep their flavor and texture intact.

6. Drizzle with sesame oil, sprinkle sesame seeds if using, and serve hot.

Serving Suggestions:

• Over jasmine or brown rice