Garlicky Yuzu Green Beans

For a second there Yuzu was the hot ingredient. I had eaten Yuzu brussels at a restaurant (Flower Child in ATX) before but had never cooked with it. Yuzu itself is actually a citrus fruit, but some people also use the term to refer to a sauce. Trader Joe's always keeps up with the trends of the moment, and I spotted some Yuzu hot sauce on their shelf. I can't remember the price, but it was cheap enough for me to pick it up not sure what I would use it in.

The Yuzu sauce is both bright and tart but with a spicy kick. It is hard to describe the flavor of the spice, and the ingredients list chili pepper,  but that could be anything (click on the link to see the list of peppers considered chilis)! I wouldn't say it has a spice like Sriracha where you would want to slather it on everything as a condiment. It's probably best prepared in a sauce when it's complimented by other ingredients. In this dish I wanted to amp up the citrusy sour notes by adding more lime juice to this recipe. Plus garlic, lots of garlic!

Garlicky Lime Green Beans
12 oz green beans
8-9 cloves garlic (shaved into thin layers)
2-3 tsp Yuzu (I used Trader Joe's)
1 tsp soy sauce
2 limes (juice of)
1/4 tsp white pepper
sesame seeds
coconut oil

1. In a medium skillet or wok heat 1 tsp coconut oil to low-medium. Add green beans and cook for several minutes until they soften. If they are getting too brown and crispy but are still hard, turn down the heat. 
2. Add garlic and cook another 1-2 minutes. 
3. In a small bowl whisk together Yuzu, soy sauce, lime juice, and pepper. Pour into wok and toss green beans to coat. 
4. Shake on some sesame seeds and serve with rice.