I basically only make green beans this way, now. 8 use soy sauce, as suggested as a substitute for the tamari and I do not regularly keep OJ on hand so I've just been swapping out lemon juice. I did make it with OJ the first time but it's so little, I can't tell any difference. I use the Dorot frozen ginger as a shortcut and it always melts in the whisking and rather than dirty a pan I just "bloom"the garlic in the microwave for 30 seconds. UPDATE: lately I've been using the tamari instead (worth it!) and garlic tahini rather than minced garlic
