Soy Glazed Green Beans
No boring vegetables here! Wake up your typical green bean dish with a little spice and Asian flavor.
- 1 pound green beans
- 1 tablespoon sesame oil
- 2 cloves garlic
- 1/4 teaspoon crushed red pepper
- 1 tablespoon low sodium soy sauce
- Pinch of salt
- 1/2 teaspoon toasted sesame seeds (optional)
Wash green beans. Trim by cutting or snapping off the ends. Finely chop garlic. Set aside.
Fill a large saucepan with enough water to cover the beans and add a pinch of salt.
Bring the water to a boil and add the beans. Cook about 5 minutes or until crisp-tender.
Heat sesame oil in skillet over medium-high heat. Add garlic and crushed red pepper; sauté 30 seconds.
Add beans and soy sauce; cook about 2 minutes, stirring frequently.
Sprinkle with toasted sesame seeds (if desired) and serve.
Smart Shopping Tips
Cooking & Serving Tips:
- When shopping, look for green beans that are crisp enough to snap in half. Avoid beans that are limp, browning or bruised.
- Green beans will keep in the crisper drawer of your refrigerator for about a week. Wash just before cooking.
- Sesame oil adds a nutty, intense flavor. If you don’t have any on hand, any oil (such as canola) will work. The flavor will be lighter.
- Toast sesame seeds in a dry skillet over medium heat for 3-5 minutes or until lightly browned, stirring occasionally. Or bake on an ungreased baking sheet at 350 degrees for 8-10 minutes or until lightly browned. Watch to avoid scorching.