Spicy Green Beans

By Caren McSherry
from In a Pinch 

More beans please! With just a few simple ingredients, you can elevate the status of the simple green bean to za za zoom. This dish is truly one of my favorites and can be cooked in less than six minutes. You can use thin asparagus as an alternative to the beans.

1/4 cup (60 mL) soy sauce
1/4 cup (60 mL) chili paste
2 tbsp (30 mL) freshly grated ginger
3 cloves garlic, minced
2 tbsp (30 mL) grapeseed oil
1 lb (500 g) green beans, trimmed
1/3 cup (80 mL) toasted sesame seeds (garnish)

Mix the soy sauce, chili paste, ginger, and garlic together in a small bowl. Set aside.

Heat a nonstick medium frying pan over high heat. Add the oil and swirl to coat. Toss in the beans and stir until they begin to crackle and brown, about 5 minutes.

Add the soy sauce mixture to the browned beans and toss to coat. Let the beans sauté in the mixture for about 1 minute before transferring to a serving platter and garnishing with the toasted sesame seeds.

(Choose the thinnest beans you can find. I always choose the French haricot verts when they are available. They cost a bit more, but they’re worth it).

Serves 4 to 6

Recipe courtesy of Whitecap Books. To read the review for In a Pinch please click here.