Always looking for a way to make green beans different, this one is such a winner. Green beans are sauteed with garlic, shallot and sesame seeds for a tasty side dish with Asian flair.
I loved these & so did my husband. I didn't change a thing except to add a couple more sprinkles of sesame oil because the shallots & garlic looked like they were cooking dry. Will have again & again. Served them w/ Sirloin Steaks & Garlic Butter (from this site) & fresh sliced pears. (I like to serve sliced pears or apples w/ garlicky foods because they act as a palate cleanser.) Read More
I loved these & so did my husband. I didn't change a thing except to add a couple more sprinkles of sesame oil because the shallots & garlic looked like they were cooking dry. Will have again & again. Served them w/ Sirloin Steaks & Garlic Butter (from this site) & fresh sliced pears. (I like to serve sliced pears or apples w/ garlicky foods because they act as a palate cleanser.) Read More
What I liked most about this is the cooking method! Blanching the green beans before finishing them off in the skillet served to preserve their vibrant green color and made them perfectly crisp-tender. I finished cooking the beans in the skillet together with the shallots and garlic as I didn't want to take a chance of overcooking them. I added some chopped red pepper for color and eye appeal and finished them with a drizzle of toasted sesame oil. I forgot the sesame seeds darn it but these were so good we didn't even miss them. These weren't "spicy " as indicated in the title but they sure were good and truly stood apart from your everyday green beans! Read More
This has been my favorite Asian-style green beans yet. I've tried some higher-rated ones and wasn't impressed. This will be my new method, with the addition of Sriracha. For the record, I subbed (liberally) soy sauce for the salt in this recipe, and that probably made a big difference. Be sure to take a paper towel or clean kitchen towel to your freshly-drained green beans BEFORE adding them to your hot oil, or you'll throw grease splash-back onto yourself. Drying them also helps them to blister and brown like they're supposed to (instead of steam and mush, like they are not supposed to). I wish the instructions included that step, because it's a standard cautionary procedure (never add water to hot oil, etc.) but I don't fault the recipe for that. Thank you for sharing your recipe! Read More
Way too many sesame seeds definitely not spicy couldn't even taste any garlic and I just wasn't impressed. I followed the recipe as directed. Other recipes found here for the same type dish are far better. They weren't bad but the name implies a flavor that just wasn't there. Now call them sesame green beans make some small adjustments and I give this a 4. Sorry:( Read More
This was a great tasty way of making green beans! When we made it however we added red and yellow peppers to add some color and flavor and it was GREAT! Thanks! Read More
there are definitely extra sesame seeds that end up staying the in pan... but I like sesame so its ok. It's definitely not spicy like the name says. I added oyster sauce for some more flavour and because I really like it. Good though! Read More
These are really good. I wouldn't call them spicy though. My family loved them and it was a nice change from the normal green beans. I did steam my green beans instead of blanching them. I didn't have any ice. I will make these again. Thanks! Read More
Really quick and easy side dish! I would add some red peper flakes to this for an added kick. I can't really have sesame seeds but the sesame oil added the flavor so it was all good. Read More
I cut the sesame seeds back by half and added a sprinkling of red pepper flake other than that I made no changes. Very good. No leftovers. I served this with brown rice and Budget Bytes Honey Sriracha Chicken. Read More
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I loved these & so did my husband. I didn't change a thing except to add a couple more sprinkles of sesame oil because the shallots & garlic looked like they were cooking dry. Will have again & again. Served them w/ Sirloin Steaks & Garlic Butter (from this site) & fresh sliced pears. (I like to serve sliced pears or apples w/ garlicky foods because they act as a palate cleanser.)
What I liked most about this is the cooking method! Blanching the green beans before finishing them off in the skillet served to preserve their vibrant green color and made them perfectly crisp-tender. I finished cooking the beans in the skillet together with the shallots and garlic as I didn't want to take a chance of overcooking them. I added some chopped red pepper for color and eye appeal and finished them with a drizzle of toasted sesame oil. I forgot the sesame seeds darn it but these were so good we didn't even miss them. These weren't "spicy " as indicated in the title but they sure were good and truly stood apart from your everyday green beans!
This has been my favorite Asian-style green beans yet. I've tried some higher-rated ones and wasn't impressed. This will be my new method, with the addition of Sriracha. For the record, I subbed (liberally) soy sauce for the salt in this recipe, and that probably made a big difference. Be sure to take a paper towel or clean kitchen towel to your freshly-drained green beans BEFORE adding them to your hot oil, or you'll throw grease splash-back onto yourself. Drying them also helps them to blister and brown like they're supposed to (instead of steam and mush, like they are not supposed to). I wish the instructions included that step, because it's a standard cautionary procedure (never add water to hot oil, etc.) but I don't fault the recipe for that. Thank you for sharing your recipe!
Way too many sesame seeds definitely not spicy couldn't even taste any garlic and I just wasn't impressed. I followed the recipe as directed. Other recipes found here for the same type dish are far better. They weren't bad but the name implies a flavor that just wasn't there. Now call them sesame green beans make some small adjustments and I give this a 4. Sorry:(
This was a great tasty way of making green beans! When we made it however we added red and yellow peppers to add some color and flavor and it was GREAT! Thanks!
there are definitely extra sesame seeds that end up staying the in pan... but I like sesame so its ok. It's definitely not spicy like the name says. I added oyster sauce for some more flavour and because I really like it. Good though!
These are really good. I wouldn't call them spicy though. My family loved them and it was a nice change from the normal green beans. I did steam my green beans instead of blanching them. I didn't have any ice. I will make these again. Thanks!
Really quick and easy side dish! I would add some red peper flakes to this for an added kick. I can't really have sesame seeds but the sesame oil added the flavor so it was all good.
I cut the sesame seeds back by half and added a sprinkling of red pepper flake other than that I made no changes. Very good. No leftovers. I served this with brown rice and Budget Bytes Honey Sriracha Chicken.
