Spicy Sautéed Green Beans with Ginger and Sesame
Post date
Saturday, April 24, 2010 - 17:09
Source of Recipe
Cook's Illustrated, November 1, 2008
Serves/Makes/Yields
4
Recipe Description
This recipe yields crisp-tender beans. If you prefer a slightly more tender texture (or you are using large, tough beans), increase the water by a tablespoon and increase the covered cooking time by 1 minute. To serve 6, increase all of the ingredients by half and increase the covered cooking time by 1 to 2 minutes. Do not attempt to cook more than 11/2 pounds of green beans with this method.
Ingredients
1 teaspoon toasted sesame oil
1 teaspoon grated fresh ginger
1 tablespoon Asian chili-garlic paste
2 teaspoons vegetable oil
1 pound green beans , stem ends snapped off, beans cut into 2-inch pieces
1/4 cup water
2 teaspoons toasted sesame seeds
Preparation
- Combine sesame oil, ginger, and chili-garlic paste in small bowl; set aside.
- Heat oil in 12-inch nonstick skillet over medium heat until just smoking.
- Add beans, 1/4 teaspoon salt, and 1/8 teaspoon pepper; cook, stirring occasionally, until spotty brown, 4 to 6 minutes.
- Add water, cover, and cook until beans are bright green and still crisp, about 2 minutes.
- Remove cover, increase heat to high, and cook until water evaporates, 30 to 60 seconds. Add sesame oil mixture and continue to cook, stirring frequently, until beans are crisp-tender, lightly browned, and beginning to wrinkle, 1 to 3 minutes longer.
- Transfer beans to serving bowl, and sprinkle with sesame seeds. Serve immediately.
Nutrition Information
None Available.
Type of Meal