Peruvian Green Beans
Serves: 4 servings
  • 2 tablespoons canola oil
  • 8 ounces green beans, ends trimmed
  • 2 medium red onions, cut into strips
  • 1 clove garlic, minced
  • 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
  1. In a large saute pan or wok, heat the canola oil over medium-high heat. Add the green beans and cook for 5 minutes.
  2. 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.
  3. 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