It’s Foodie Friday! We have another great veggie side dish today, this time with Asian flair! So snag a quart of green beans at the farmers’ market and get on this STAT because you will not believe how habit forming these Sesame Green Beans are! They would be delicious at room temperature too, so they’re also perfect for a picnic.
Sesame Green Beans
2 Tbsp olive oil
2 tsp sesame oil
1 pound green beans, stemmed
2 Tbsp finely chopped fresh ginger
2 Tbsp sesame seeds
1 tsp fish sauce*
2 tsp rice wine vinegar
Add olive oil and sesame oil to a large skillet and heat over medium until oil shimmers and coats the bottom of the pan. Add the green beans and ginger and stir to coat them in the oil. Add a couple tablespoons of water and partially cover with a tilted lid. Steam the green beans this way, stirring every minute or so, until partially tender, about 5-7 minutes. You still want them to have a lot of crunch to them.
Then remove the lid, increase the heat to medium high, and saute the green beans, stirring occasionally, until mostly tender and a little blistered, about 3-5 more minutes. Add sesame seeds for the last couple minutes of cooking to get them a little toasty. Remove from heat and stir in fish sauce and rice wine vinegar. Taste for seasoning and add more fish sauce and vinegar if needed.
*Be not afraid. Fish sauce, if you’ve never used it before, is a common ingredient in Asian cooking. It imparts a salty, savory flavor (you might hear this called umami) that makes you go mmmmmm. Fish sauce will not make your green beans taste like fish. Find fish sauce in the international aisle at the grocery store. If you’re not adventurous or need to make this recipe vegetarian, substitute soy sauce. We can still be friends. Maybe.
Other veggie side dishes you might also like: Zucchini Fritters with Garlic Aioli, Snap Pea Lentil Salad with Mint Dressing