Ginger Garlic Green Beans

I adore fresh green beans. I happily eat them raw a lot of the time, but as a side for dinner I usually quickly blanch them (so they remain tender-crisp) and add a simple sauce or seasonings. These green beans have a strong, but not overpowering flavor that will appeal to most people who like classic Asian flavors (ginger, garlic, sesame oil, etc.). It comes together quickly and is made with ingredients I always have on hand.

Ginger Garlic Green Beans
adapted from Epicurious, who got it from Gourmet

serves 2 as a side dish

8 oz. green beans, rinsed and trimmed
2 garlic cloves, pressed through a garlic press
1/2 T. soy sauce
1/2 T. grated peeled ginger
1 t. rice vinegar
1/2 T. sesame oil
1/2 t. sesame seeds, toasted

1. Cook beans in a large pot of boiling water, uncovered, until crisp-tender, 3 to 4 minutes. Drain in a colander, then plunge into an ice bath or rinse thoroughly with cold water to stop cooking. Drain beans and pat dry.

2. While beans cook, combine garlic, soy sauce, ginger, vinegar, oil, and sesame seeds in a small bowl.

3. Pour sauce over beans and toss well to coat.