A five ingredient and ten minute side dish recipe, green beans are steamed until crisp-tender then tossed in a fragrant sesame ginger vinaigrette.
- 2 pounds haricots verts or slender green beans trimmed, if using regular beans
- 1 tablespoons sunflower oil or other neutral tasting oil oil
- 1 tablespoon finely minced or grated fresh ginger
- 2 tablespoons honey
- 1 teaspoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon sriracha sauce
- 1 cup tiny frozen peas thawed
- 2 teaspoons light sesame seeds
- 2 teaspoons black sesame seeds
Bring a large pot of water to a rolling boil. Prepare a large bowl of ice water (I do this right in my sink.) Have a large strainer ready to drain the beans.
While water is heating, prepare sauce (glaze) by combining oil, ginger, honey, soy sauce, sesame oil and Sriracha in a small bowl.
Add beans to boiling water and cook for 4 minutes, stirring occasionally (if your beans are really small and thin, only cook for 3 1/2 minutes). Drain well and immediately plunge into the bowl of ice water (this will stop the cooking process) then drain again and allow to sit for 5 minutes. Shake strainer occasionally to remove as much water as possible.
Spread drained beans out on several thicknesses of paper toweling or a clean kitchen towel and pat to dry as much as possible. At this point, beans can be wrapped in dry paper towels, placed in a ziplock bag and refrigerated till just before serving.
When ready to serve, heat a large sauté pan over medium heat. Add sauce and stir continuously for 1-2 minutes or until sauce is bubbly and starting to thicken slightly.
Add green beans and stir gently for 2-3 minutes or until veggies are glazed and warmed through. Add peas and sprinkle with about 1/2 teaspoon of kosher or regular salt and a generous grind of fresh pepper. Stir again for 30 seconds. Sprinkle with light and black sesame seeds. Serve hot or at room temperature.
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