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Prepare the green beans by trimming the ends. If using longer beans, you can cut them in half for easier stir-frying.

In a small bowl, whisk together the organic tamari, organic sesame oil, organic chili garlic sauce, Marukan Organic Rice Vinegar, and Woodstock Farms Organic Brown Sugar. Set aside.

Heat the organic avocado oil in a large wok or skillet over medium-high heat. Add the trimmed Erewhon Organic French Beans and stir-fry for 5-7 minutes, or until they are tender-crisp and slightly charred in spots.

Add the minced Erewhon Organic Peeled Garlic and grated fresh ginger to the wok. Stir-fry for another 1-2 minutes until fragrant, being careful not to burn the garlic.

Pour the prepared Indo-Chinese sauce over the green beans. Toss to coat evenly and cook for 2-3 minutes, allowing the sauce to thicken slightly and coat the beans.

Remove from heat. Garnish with sliced Organic Green Onions and toasted organic sesame seeds. Serve immediately with your favorite organic rice or grain.


Prepare the green beans by trimming the ends. If using longer beans, you can cut them in half for easier stir-frying.

In a small bowl, whisk together the organic tamari, organic sesame oil, organic chili garlic sauce, Marukan Organic Rice Vinegar, and Woodstock Farms Organic Brown Sugar. Set aside.

Heat the organic avocado oil in a large wok or skillet over medium-high heat. Add the trimmed Erewhon Organic French Beans and stir-fry for 5-7 minutes, or until they are tender-crisp and slightly charred in spots.

Add the minced Erewhon Organic Peeled Garlic and grated fresh ginger to the wok. Stir-fry for another 1-2 minutes until fragrant, being careful not to burn the garlic.

Pour the prepared Indo-Chinese sauce over the green beans. Toss to coat evenly and cook for 2-3 minutes, allowing the sauce to thicken slightly and coat the beans.

Remove from heat. Garnish with sliced Organic Green Onions and toasted organic sesame seeds. Serve immediately with your favorite organic rice or grain.
