3 tablespoons low-sodium soy sauce or wheat-free tamari (for gluten-free)
2 tablespoons balsamic vinegar
1 tablespoon aji amarillo (or mild chili) paste
2 teaspoons ground cumin
2 tomatoes, seeded, sliced into narrow strips
½ cup chopped cilantro
Instructions
In a large saute pan or wok, heat the canola oil over medium-high heat. Add the green beans and cook for 5 minutes.
Add the onion, garlic, soy sauce, vinegar, chili paste, and cumin and saute for 3 to 5 minutes or until onions are fragrant but still hold their shape.
Add the tomatoes and cook for 1 to 2 minutes. Remove the pan from the heat and add the cilantro. Stir gently to combine. Serve warm.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/peruvian-green-beans