Soy-Ginger Green Beans
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 15minutes
Cook Time
5minutes
Servings Prep Time
4 15minutes
Cook Time
5minutes
Ingredients
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. Mix in the soy sauce, arrow root and sesame oil and set aside for a moment.
  5. Drain the green beans and shake free of as much water as you can.
  6. Heat the vegetable oil in the sauté pan over medium heat until it’s hot.
  7. 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.
  8. Let the sauce reduce a bit into a thick lacquer, continually tossing everything about so that the beans are evenly coated.
  9. Toss in the sesame seeds, shut off the heat and serve immediately.

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