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Wednesday, February 19, 2014

Garlic Sesame Green Beans

Tonight we had these as an accompaniment to a Thai Chicken Curry, and they were such a huge hit with my kids I wanted to share them right away. If you like super soft green beans, you'll need to increase blanching time as these are deliciously crisp. To save time, you could blanch your green beans in advance and store them in the fridge. If you're not much into clean up, you can blanch the beans, toast sesame seeds, and fry the beans all in the same pan like I did.


Garlic Sesame Green Beans
500g/~1 lb green beans, ends trimmed
1-2 Tablespoons oil
2 cloves garlic, minced
1/2 teaspoon sesame oil
1 Tablespoon sesame seeds
2 teaspoons soy sauce
Salt to taste

Drop trimmed green beans into salted boiling water and cook for 3 minutes. Drain the beans (using the pan lid) and drop into cold water to stop cooking. Toast the sesame seeds over medium heat in the dry pan until they are crackling, shaking the pan occasionally to prevent burning. Set the seeds aside. Heat the cooking oil in the pan over medium-high heat. Add the garlic, stirring constantly to prevent burning. As soon as you see a little gold, toss in the beans and sesame oil. Fry for several minutes with the lid on, stirring occasionally. Add the soy sauce near the end of cooking. At this point you should have crispy brown garlic clinging to the beans. Turn off the heat and toss the sesame seeds into the beans.

3 comments:

  1. this cook up so fast and have such a nice simple flavor, but a nice departure from the typical green beans I usually do. Taking them to a potluck tonight!

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  2. My kids LOVE these! They're pretty good with any kind of green bean, but combine their love of East Asian flavors with green beans, and it's an even bigger winner.

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