Ginger-sesame green beans
SmartPoints® value per serving
Give green beans an Asian flair by mixing them with ginger, garlic, sesame oil, and soy sauce. This is a fusion-style recipe with big, bold flavors and it’s very easy to make. To toast the sesame seeds, place them in a dry skillet, over medium-low heat. Cook, shaking the pan and stirring constantly, until fragrant, 1 to 2 minutes. Watch them carefully; since they can burn quickly. Transfer the seeds to a plate to cool. You could substitute broccoli, asparagus, snow peas, or sugar snap peas for the green beans, if you like.
Uncooked string beans
1½ pound(s), (about 2 cups)
2 medium clove(s), minced
2 tsp, fresh, peeled and minced
Low sodium soy sauce
Dark sesame oil
1 tsp, toasted
- Bring a large pot of water to a boil; add the green beans and cook until crisp-tender, 3–4 minutes; drain.
- Heat the canola oil in a large nonstick saucepan over medium-high heat. Add the garlic and ginger; cook, stirring, until fragrant, about 1 minute. Stir in the green beans, soy sauce, and sesame oil; heat through. Remove from the heat and sprinkle with the sesame seeds. Yields 1/2 cup per serving.