I made this stir-fry earlier this week to go with the mahi mahi and couscous. To be honest, I like the sweet and spicy green beans better, but these were still really good – and pretty darned easy to toss together.
I buy bagged frozen haricots vert – somewhat petite green beans ‘cause they are my favorites, but this will work fine with any fresh or frozen green beans.
With all thanks due to Guy Fieri and the Food Network for posting.
INGREDIENTS
•Kosher salt
•2 lb green beans, ends trimmed – if, as did I, you use frozen beans, you don’t need to thaw them, or trim the ends
•2 tbsp vegetable oil
•2 tbsp butter
•4 cloves garlic, chopped
•1/4 cup lower sodium soy sauce
•2 tbsp toasted sesame seeds*
•Freshly ground black pepper
Bring a large pot of generously salted water to a boil.
Add the green beans and blanch until crisp-tender, 2 to 3 minutes. Immediately transfer to an ice bath to stop the cooking, and then remove to a baking sheet lined with paper towels or a cooling rack to drain.
Heat a large sauté or stir-fry pan over medium-high heat.
Add the canola oil and butter.
Toss in the garlic when the butter has melted and stir until fragrant, 1 to 2 minutes. Add the green beans, soy sauce, sesame seeds, and black pepper and stir fry until the sauce reduces slightly and thoroughly coats the green beans, being careful not to overcook beans. Serve hot.
Nice haricots vert, non?
*To toast sesame seeds: toss 1 tbsp in a hot skillet, stirring and shaking the pan, for three to five minutes until golden and toasted (some will pop)