This was the hardest food photo shoot I have ever had because I could not stop eating these green beans. They are so addictive!
This dish has great umami flavor from the soy sauce and a spicy kick from the chili flakes. I blanched the beans first and then sautéed them. Using this method ensures perfectly cooked green beans that are not overly done and still a bit crunchy!
This great Asian side dish is simple and fast. The longest part is trimming the green beans. Try trimming ahead of time so you can cut down on kitchen time when cooking!
SAUTÉED GREEN BEANS WITH SOY SAUCE, CHILI FLAKES, AND SESAME SEEDS
- 1 pound green beans (ends trimmed)
- 1 tablespoon sesame oil
- 2 garlic gloves, minced
- 2 tablespoons low sodium soy sauce
- 1/2 teaspoon freshly ground pepper
- 1/4 teaspoon red chili flakes
- 1 teaspoon sesame seeds
- Fill a medium size saucepan about 3/4 full of water and bring to a boil. Add green beans and cook for 3 minutes. Meanwhile, fill a large bowl with ice water.
- Remove the green beans from the pot and immediately place in ice water. Set aside.
- In a saute pan, heat sesame oil over medium high heat. Add garlic and sauté for 1 minute. Add green beans and coat in the oil and garlic. Cook for another minute. Add the soy sauce, pepper, chili flakes, and sesame seeds. Stir to combine and cook until the soy sauce has been absorbed and the green beans are warmed through, about 3 minutes.