Stir-Fried Green Beans (Low Potassium)
This recipe for leached and stir-fried green beans is a simple and delicious side dish that is perfect for any meal. The green beans are first leached, which helps to reduce the potassium content, making it a kidney-friendly dish. They are then stir-fried with a few basic ingredients, creating a flavorful and healthy dish that is suitable for those following a vegan or vegetarian diet. This dish is also gluten-free, making it ideal for those with gluten intolerance.
Allergen Information: Contains None
Nutrition Facts
Per serving
Energy
57 kcal
Protein
2 g
Carbs
8 g
Fat
3 g
Fiber
3 g
Ingredients
Green Beans (Chopped)
1 cup (200g)
Olive Oil
1 tsp (5g)
Common salt
0.5 tsp (2.5g)
Clove Garlic, Chopped
0.5 tsp (2.5g)
Red chilli Powder
0.25 tsp (1.25g)
Instructions
Cooking Steps
In a large pot, bring enough water to cover the green beans to a boil.
Once the water is boiling, add the green beans and let them boil for 5-7 minutes.
Drain the green beans and rinse them with cold water.
In a large pan or wok, heat the oil over medium-high heat.
Add minced garlic and red chili flakes to the pan and stir-fry for 1-2 minutes, or until fragrant.
Add the leached green beans to the pan and stir-fry for 2-3 minutes, or until the beans are tender and slightly browned.
Season with salt to taste.
Serve hot as a side dish.