Asian Green Beans PRINT
- YIELD: 4-6 servings
This is a really simple recipe to make. You can blanch the green beans and shock them in an ice bath, blot them dry and store for a day or two, before making this dish. The ingredients are super simple to find in most grocery stores.
I like to use Chili Garlic Sauce to kick up the heat, but you don’t have to.
|1½||lbs fresh green beans, ends trimmed (frozen doesn't work as well)|
|2||tablespoons chopped fresh garlic (or to taste)|
|¼||teaspoon crushed red pepper flakes (optional or adjust to taste)|
|NOTE: Chili Garlic Sauce makes a fast substitute for chopping garlic and adds some kick to it; I use 1 tsp of it.|
|1½||tablespoons sesame oil|
|3||tablespoons soy sauce|
|1½||tablespoons rice vinegar|
|1||tablespoon brown sugar, packed (can use a little more if desired)|
|cornstarch (mixed with cold water to thicken sauce)|
|sliced almonds or sesame seed|
Cook the green beans in a pot of boiling salted water until JUST crisp-tender (about 3 minutes) plunge into an ice water bath to cool completely.
Drain well and pat the beans dry using paper towels.
Heat sesame oil in a wok or large skillet over high heat; add in garlic and chili flakes (if using) stir-fry 1 minute.
Add in beans and stir-fry for about 2 minutes.
Add in soy sauce, rice vinegar, brown sugar and black pepper; cook until the sauce reduces slightly and coats the beans (about 1-1/2-2 minutes longer).
If you want a thick sauce mix a small amount of cornstarch with a small amount of cold water and add in towards the end.
Add in the almonds or sesame seeds; toss to coat and transfer to a bowl.