Sesame Green Beans
Good morning from gorgeous sunny (seriously!!!) London! Our trip has reached it’s halfway point and so far everything has been amazing. There are so many recipes I can’t wait to test out when I get home, from sweet to savory all things I’m sure my hubby will love. Today is another packed day on the agenda, starting with Hampton Court Palace (Henry VIII) and ending with a show at The Globe. I still can’t believe how many things we have been able to do, and being just halfway there are still so many things to look forward to.
Today’s recipe is one of my favorite Asian-inspired sides – and perfect for spring when green beans are starting to pop up in large amounts. Seeing the local produce, especially that in Cardiff, has me eager to go home to tend to my garden in hopes of producing similarly enticing.
- 1 tbsp vegetable oil
- 1/2 tbsp sesame seeds, divided
- 1/2 tsp garlic, shredded
- 2 garlic cloves
- 1 lb green beans, tipped and halved
- 1 tbsp soy sauce
- 1 tsp sesame sauce
- Heat the olive oil in a large wok over medium heat. Once hot add 1 tsp of the sesame seeds and begin to toast stirring frequently to prevent sticking and burning. After 3 minutes add the ginger and garlic and continue to stir regularly.
- Once the garlic has started to turn golden, about 5 minutes add the green beans, soy sauce, remaining sesame seeds, and sesame sauce. Bring to a rapid simmer then cover and turn heat to low. Cook for 15 minutes, stirring halfway. Dish is ready when beans are slightly tender and malleable. Enjoy!
To turn this simple side in to a vegan feast simply add some tofu to the pan after the sesame seeds have finished toasting and double the sauce. Eggplant and broccoli also go great in place of, or with, the green beans. I’m sending this quick dish over to the Fabulous Ren and her awesome Simple and in Season challenge – hello May and welcome Spring!