Spicy Bean Saute

2 tablespoons soy sauce
1 tablespoon unseasoned rice vinegar
2 tablespoon Sriracha sauce
1 pound green beans, trimmed
10 oz white mushrooms, sliced
1 red bell pepper, chopped roughly
1 tablespoon toasted sesame oil
2 tablespoons thinly sliced garlic

In a small bowl, whisk together the soy sauce, vinegar, and Sriracha sauce. Set aside.

Place 1/4 cup water in a large skillet and bring to a boil over high heat. Add the green beans, cover the pan, and cook until the beans are crisp tender, 3 to 4 minutes. During the last minute of cooking, add in the red pepper. Uncover, and drain any water that remains in the pan.

Add the oil, mushrooms and garlic to the beans in the skillet and cook over medium-high heat, stirring frequently, until the beans are lightly browned, about 2 minutes. Don’t let the garlic burn. Add the soy mixture to the pan and cook, stirring constantly, until the sauce thickens, about 2 minutes.

Serve over rice.