Green beans are not on the top of my favorite veggie list but having them well seasoned makes them easier to enjoy. The infamous holiday favorite of “green bean casserole” is probably the only time of the year I find myself eating green beans. Maybe I haven’t found too many recipes including green beans. Luckily, this was from another recipe swap featuring vegetables. This swap is from Nichole at The Cookaholic Wife.
This dish is simple and easy to prepare and paired greatly with my Asian-inspired meal, Chinese pepper steak and rice. My mom would always prepare Chinese pepper steak for my sisters and I when we were kids, but I don’t remember too many vegetable dishes. Maybe because I never ate my veggies!
I used a mix of the traditional green beans and homegrown Japanese green beans from a coworker. I decided to “wok” it up instead of roasting the green beans in the oven because of the warm weather, but you can easily roast them in the oven if you like. Overall, the sesame green beans were healthy and delicious and a great reminder to eat my vegetables.
Sesame Green Beans
Adapted from The Cookaholic Wife
1 pound green beans (mixture of green beans & Japanese green beans)
1 yellow pepper, thinly sliced
1 tablespoon soy sauce
1 tablespoon sesame oil
1 teaspoon sesame seeds (mixture of white and black)
1 tablespoon rice wine vinegar
1 teaspoon garlic, minced
salt and pepper to taste
In a medium bowl, combine the green beans and red peppers. Add the soy sauce, sesame oil, garlic and rice wine vinegar and toss to coat.
In a wok or large cooking skillet, add the mixed green beans and let cook until tender. Season with salt and pepper.
Garnish with sesame seeds.
Review: Tasty and simple to prepare. A perfect side dish for any Asian-inspired meal.