INGREDIENTS
2 tbsp
canola oil
8 oz
green beans, ends trimmed
2
medium red onions, cut into strips
1 clove
garlic, minced
3 tbsp
low-sodium soy sauce or wheat-free tamari (for gluten-free)
2 tbsp
balsamic vinegar
1 tbsp
aji amarillo (or mild chili) paste
2 tsp
ground cumin
2
tomatoes, seeded, sliced into narrow strips
1/2 cup
chopped cilantro