- Prep time
- 10 minutes PT10M
- Cook time
- 5-7 minutes PT7M
- 4 servings
- 1 pound green beans
- 1 tablespoon vegetable oil
- 1 tablespoon toasted sesame oil
- 1 clove garlic, minced
- 1 teaspoon fresh ginger, minced
- 3 tablespoons Tamari
- 1 tablespoon brown sugar
Blanch the beans in heavily salted boiling water for 1½ minutes or until they just yield to pressure. Shock them in an ice bath, and then dry thoroughly.
Heat the vegetable oil and sesame oil in a large skillet over medium-high heat, then place the dry green beans in the pan, stirring frequently. When the skin of the beans starts to blister, add the garlic and ginger and stir until just fragrant.
Add the Tamari and sugar and stir to coat the beans. When the mixture is syrupy, roughly 3-5 minutes, it is complete.