Use cornstarch to thicken the spicy soy-sesame glaze for these quick-cooked beans.
| Level: | Easy |
| Total: | 35 min |
| Active: | 35 min |
| Yield: | 4 servings |
Ingredients
- Kosher salt
- 1 pound green beans, trimmed
- 2 tablespoons soy sauce
- 2 teaspoons toasted sesame oil
- 1/2 teaspoon cornstarch
- 1/4 teaspoon crushed red pepper flakes
- 1 tablespoon peanut or vegetable oil
- 3 medium shallots, thinly sliced
- 2 cloves garlic, finely chopped
- 2 teaspoons chopped peeled ginger
- 1 tablespoon sesame seeds
- 2 teaspoons rice wine vinegar
Instructions
- Bring a large pot of salted water to a boil. Add the beans and cook until just tender, 6 to 8 minutes. Drain and rinse under cold water and set aside.
- Meanwhile, whisk the soy sauce, sesame oil, cornstarch, pepper flakes and 2 tablespoons water in a small bowl until smooth.
- Heat the peanut oil in a large skillet over medium-high heat. Add the shallots, garlic, ginger and sesame seeds and cook, stirring occasionally, until the shallots are golden and tender, about 3 minutes. Add the green beans and soy sauce mixture and cook, stirring, until the soy mixture thickens and glazes the green beans, about 1 minute. Remove from the heat and stir in the vinegar.
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Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 140 |
| Total Fat | 7 g |
| Saturated Fat | 1 g |
| Carbohydrates | 17 g |
| Dietary Fiber | 5 g |
| Sugar | 7 g |
| Protein | 4 g |
| Cholesterol | 0 mg |
| Sodium | 452 mg |
Reviews
We absolutely love this! We Double the sauce recipe and also sauté in some tempeh for a complete dish. It is awesome!
Quick easy and delish!