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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.
Ingredients
| 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) |
| black pepper | |
| salt (optional) | |
| cornstarch (mixed with cold water to thicken sauce) | |
| sliced almonds or sesame seed |
Directions
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.
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