Wok-Seared Sesame Green Beans Recipe #345508
Entered for safe-keeping. By Victoria Abbott Riccardi in March 2003 Bon Appetit. Found while exploring Cook Here and Now website.
by KateL
27 min | 15 min prep
SERVES 6
- 1 1/2 lbs green beans, trimmed or chinese long beans, trimmed and cut into smaller lengths
- 1 1/2 tablespoons oriental sesame oil
- 3 tablespoons soy sauce
- 1 1/2 tablespoons rice vinegar
- 1 1/2 tablespoons golden brown sugar, packed
- 1/4 teaspoon ground black pepper
- 2 tablespoons sesame seeds, toasted
- Cook green beans in large pot of boiling water until crisp-tender, about 3 minutes. Drain.
- Transfer green beans to large bowl of ice water to cool. Drain again.
- Pat green beans dry. (Can be prepared 1 day ahead. Wrap green beans in paper towels and enclose in resealable plastic bag. Refrigerate.).
- Toast sesame seeds: Heat the seeds in a dry pan over medium heat, or on a sheet in a 275ºF oven, until golden and fragrant, about 5 minutes.
- Heat oil in heavy large wok or nonstick skillet over high heat.
- Add green beans and stir-fry until heated through, about 2 minutes.
- Add soy sauce, vinegar, sugar, and pepper. Stir-fry until sauce reduces slightly and loosely coats green beans, about 2 minutes longer.
- Add toasted sesame seeds and toss to coat.
- Transfer green bean mixture to bowl and serve.
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5 stars