Ginger-Sesame Green Beans
A nub of fresh ginger, a few shakes of soy sauce, a bit of nutty sesame oil—that’s all these crisp-tender green beans need. Oh, and sesame seeds! They’re small but mighty. To toast them, simply heat in a dry skillet over low for a couple of minutes until the seeds turn golden. Serve this dish as a side for any Asian-style meal.
Uncooked string beans
2 medium clove(s), finely chopped
2 tsp, peeled and finely chopped
Low sodium soy sauce
Dark sesame oil
1 tsp, toasted
- Bring a large pot of water to a boil over high heat. Add the green beans and cook until crisp-tender, 3 to 4 minutes. Drain well.
- In a 12-inch nonstick skillet, heat the canola oil over medium-high. Add the garlic and ginger and cook until fragrant, about 1 minute, stirring. Stir in the green beans, soy sauce, and sesame oil and cook for 2 minutes, stirring often. Remove from heat. Sprinkle with the sesame seeds.
- Serving size: ½ cup