Ginger-sesame green beans

SmartPoints® value per serving
Total Time
20 min
10 min
10 min
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)

Canola oil

1 tsp

Garlic clove(s)

2 medium clove(s), minced

Ginger root

2 tsp, fresh, peeled and minced

Low sodium soy sauce

2 tsp

Dark sesame oil

½ tsp

Sesame seeds

1 tsp, toasted


  1. Bring a large pot of water to a boil; add the green beans and cook until crisp-tender, 3–4 minutes; drain.
  2. 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.