Chinese Restaurant-Style Sauteed Green Beans

Original recipe from Fine Cooking magazine - what follows includes my modifications


1TB Braggs Amino Acids soy sauce


1TB agave nectar or honey


olive oil (coconut oil is better if you are not allergic to it)


12oz green beans, trimmed


1 summer squash, sliced


Sea salt


1 TB minced garlic, optional

~Combine agave nectar, soy sauce and 1TB water and set by stove.
~In a saute pan heat olive oil then add the green beans and 1/2 ts sea salt. Cook, turning the beans occasionally, until most are well browned ( I left mine more green).
~Turn heat to low and add garlic if using. After a few seconds add the soy mixture and cook, stirring until liquid reduces to a glaze, 30 to 45 seconds.

Serve with gluten free pasta