Crisp-tender and lightly glazed with a sweet-spicy sauce, these fresh beans are a summer treat that taste great hot or at room temperature. By combining just a few ingredients, the flavors and fragrance of the Orient add interest to a garden staple.
|1 tablespoon||tamari or soy sauce|
|1 tablespoon||agave syrup or honey|
|1 tablespoon||Peanut or canola oil|
|pinch||red pepper flakes (or to taste)|
|1 pound||fresh green beans (trimmed and cut into 2-inch lengths)|
|1 tablespoon||sesame oil|
|2 teaspoons||rice vinegar (unseasoned)|
|1 1/2 tablespoons||toasted sesame seeds|
In a small bowl, stir together the tamari and agave syrup. Set aside.
Heat a wok or large skillet over medium-high heat. When hot, add the peanut oil. Add the green beans and cook, stirring occasionally to coat all surfaces until the beans turn bright green, about 2 minutes. Reduce the heat to medium and cover with a lid. Cook, stirring once, until the beans are just crisp-tender, 5 to 8 minutes depending on the size of your beans.
Remove the lid and add the reserved tamari mixture. Raise the heat to medium-high and cook, stirring frequently, until the beans become glazed. Remove the pan from the heat and add the sesame oil and vinegar, stirring to coat the beans. Transfer the beans to a platter and sprinkle with the sesame seeds. Serve hot or at room temperature.