1 tablespoon walnut oil
1/2 cup walnut halves
1/4 teaspoon cayenne pepper
1 pound green beans, stem ends trimmed
4 teaspoons low-sodium soy sauce
2 teaspoons sherry vinegar
4 teaspoons walnut oil
Salt and freshly ground black pepper, to taste
Heat 1 tablespoon of walnut oil in a large skillet. Add the walnuts and cayenne pepper and sauté over medium heat until the walnuts are lightly brown and toasted. Remove walnuts to a bowl. Wipe out the skillet.
Add green beans, 1/2 cup water, and a good pinch of salt. Cover, bring to a boil, and cook 8-10 minutes or until green beans are almost tender. Remove lid and cook over medium-high heat until liquid evaporates, 3 to 5 minutes.
While green beans are cooking, whisk together soy sauce, vinegar, and remaining walnut oil in a large bowl. Add the cooked green beans to the vinaigrette. Top with spicy walnuts. Season to taste with salt and pepper.
Chef Lisa - adapted from a recipe by Inspired Chef
Nutritional data not available