Spicy Sautéed Green Beans with Ginger and Sesame
Crisp-tender beans tossed in a punchy ginger-chili glaze
Why This Recipe Works
This technique uses a small amount of water to steam the beans before finishing them in a hot skillet, ensuring they are tender but never mushy. The ginger and chili-garlic sauce provide a sharp, clean heat that balances the nuttiness of the toasted sesame.
Instructions
Whisk the toasted sesame oil, grated ginger, and chili-garlic sauce together in a small bowl and set aside.
Combine the green beans, water, vegetable oil, and salt in a large nonstick skillet over medium-high heat. Cover the skillet and cook until the beans are bright green and the water has almost completely evaporated, about 5 minutes.
Uncover the skillet and continue to cook the beans until the water is gone and they begin to blister and turn spotty brown, about 3 to 5 minutes. Keep them moving frequently so they brown evenly without scorching.
Remove the skillet from the heat. Pour the chili-ginger mixture over the beans and toss thoroughly until every bean is coated in the glaze.
Transfer to a serving plate and sprinkle with toasted sesame seeds. Serve immediately while the beans are still hot and vibrant.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate for up to 3 days.
