Tossing green beans in a savory slightly sweet sesame dressing is common in the Japanese kitchen. This spin skips the sugar and adds in red pepper flakes to give the dish some heat.
| Level: | Easy |
| Total: | 32 min |
| Prep: | 20 min |
| Cook: | 12 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 32 min |
| Prep: | 20 min |
| Cook: | 12 min |
| Yield: | 4 servings |
Ingredients
- Kosher salt
- 1 pound green beans, trimmed
- 2 tablespoons soy sauce
- 2 tablespoons water
- 2 teaspoons toasted sesame oil
- 1/2 teaspoon cornstarch
- 1/8 to 1/4 teaspoon red pepper flakes
- 2 teaspoons vegetable oil
- 3 medium shallots, thinly sliced
- 2 cloves garlic, chopped
- 2 teaspoons chopped fresh ginger
- 1 tablespoon sesame seeds
- 2 teaspoons rice wine vinegar
Instructions
- Bring a large pot of cold water to a boil over high heat and salt it generously. Add the beans, and cook, uncovered, until just tender, about 6 to 8 minutes. Drain and rinse under cold water, set aside.
- Whisk the soy sauce, water, sesame oil, cornstarch, and pepper flakes in a small bowl.
- Heat the vegetable oil over medium-high heat in a large nonstick skillet. Add the shallots, garlic, ginger, and sesame seeds and cook until the vegetables are golden, about 3 minutes. Stir in the green beans and soy sauce mixture, bring to a boil, and cook until the green beans glaze, about 1 minute. Sprinkle with the vinegar and serve immediately.
Nutrition Facts
| Calories | 111 |
| Total Fat | 6 grams |
| Saturated Fat | 1 grams |
| Carbohydrates | 12 grams |
| Dietary Fiber | 4 grams |
| Protein | 4 grams |
| Calories | 111 |
| Total Fat | 6 grams |
| Saturated Fat | 1 grams |
| Carbohydrates | 12 grams |
| Dietary Fiber | 4 grams |
| Protein | 4 grams |
Reviews
This recipe was quick, simple, and amazing. I didn’t have shallots so I used a white onion which was still good. This was a great alternative to the boring vegetables that are usually served with dinner.
i’m a new dibetic & trying to find some tasty ways to cook vegies, this is simple & very tasty. i steamed the beans instead of boiling them & they turned out great.
Excellent recipe. Tried it tonight. Delightful and easy.
Nice flavor – don’t let beans sit in saucce too long or it will be too salty – just toss to coat, awarm for a miute, and remove beans with tongs (don’t serve with beans sitting in sauce)
The shallots really make this recipe.
These have wonderful flavor, thank you.
good
A fair amount of prep for a mediocre taste. Didn’t “wow” me at all….I have found too many recipes with these same flavors lately. It’s just the run of the mill attempt at Asian. A miss
I served these with Sara’s Grilled Marinated Pork Tenderlion, also on this website. FYI – If you have any leftovers, by the next day, the beans will have soaked up all the flavor and in my opinion, are MUCH yummier.
It was easy to make and tasted delicious!