Asian Green Beans - V

By jacewildman

Ingredients

• 1 1/2 lbs fresh green beans, ends trimmed (frozen doesn't work as well)
• 2 tablespoons chopped fresh garlic (or to taste)
• 1/4 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.
• 1 1/2 tablespoons sesame oil
• 3 tablespoons soy sauce
• 1 1/2 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

Details

Servings 4
Adapted from foodiewife-kitchen.blogspot.com

Preparation

Step 1

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.