The easiest and fastest side dish, perfect for any Asian-inspired meal! Ginger and soy sauce almost glaze and lacquer green beans, all before being scattered with sesame seeds.
| Servings | Prep Time |
| 4 | 15 minutes |
| Cook Time |
| 5 minutes |
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The easiest and fastest side dish, perfect for any Asian-inspired meal! Ginger and soy sauce almost glaze and lacquer green beans, all before being scattered with sesame seeds.
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Ingredients
- 1 pound green beans ends trimmed
- 2 tablespoons soy sauce
- 3 tablespoons ginger finely grated
- 1/2 t-spoon toasted sesame seed oil
- 1/4 t-spoon arrow root
- 2 tablespoons white sesame seeds
- 1 tablespoon vegetable oil
- Kosher salt for blanching water
Servings:
Instructions
- Bring a pot of water to a rolling boil and salt it heavily. Drop in the green beans and let them boil for just 30 seconds. Drain the beans and immediately dump into a large bowl full of ice water.
- Put the sesame seeds in a large sauté pan and place over medium-low heat. Toast them for about 5 minutes until lightly tanned, swirling the seeds around to prevent burning. Transfer them to a small plate and set aside.
- Grate the ginger (just not onto a wooden cutting board—its too absorbent for this) and pick it up in your hand. Making a fist, squeeze the ginger bits of their juice, letting it trickle into a liquid measuring cup. In all you should get a heaping tablespoon of liquid.
- Mix in the soy sauce, arrow root and sesame oil and set aside for a moment.
- Drain the green beans and shake free of as much water as you can.
- Heat the vegetable oil in the sauté pan over medium heat until it’s hot.
- Being very careful of splattering, tumble in the green beans. Toss them about for just about 30 seconds before pouring in the soy-ginger sauce. Toss and stir everything to combine.
- Let the sauce reduce a bit into a thick lacquer, continually tossing everything about so that the beans are evenly coated.
- Toss in the sesame seeds, shut off the heat and serve immediately.
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