Yummy addition to any meal
- Carbohydrate 18.2323075 g
- Cholesterol 0 mg
- Fat 5.9278 g
- Fiber 8.05175020885468 g
- Protein 4.79548 g
- Saturated Fat 0.84285725 g
- Serving Size 1 1 Serving (161g)
- Sodium 14.639875 mg
- Sugar 10.1805572911453 g
- Trans Fat 0.246506000000001 g
- Calories 130 calories
Step-by-step
- Before starting fill a large bowl with about 10 ice cubes and water (leave room to add green beans).
- In saucepan bring 6 cups water to boil, add some salt to the water. Add fresh green beans. Boil until tender but not overcooked. When tender drain in colander and shock green beans by immediately submerging into ice water. This will prevent overcooking and retain bright green color. Remove after about 30 seconds to 1 minute and drain in colander.
- In large heavy skillet over medium heat, add olive oil. Add Mushrooms and Garlic and saute.
- Continue cooking until garlic becomes tan but not brown (be careful not to overcook the garlic as it will become bitter).
- Mash garlic into oil with a fork. Add green beans, toss until green beans have been coated and are reheated. Just before serving add sesame seeds and toss.
- Serve immediately.
Green beans and dried shiitakes require contrasting hydration methods before they ever touch a hot pan. Dried mushrooms need complete reconstitution in warm water to fully rehydrate their cellular structure, whereas fresh green beans demand a violent shock in ice water immediately after boiling to halt cooking and lock in chlorophyll. Ten cloves of garlic might seem excessive for a pound and a half of vegetables, but mellowing them slowly in olive oil transforms harsh allicin compounds into savory, sweet depths that coat every bean.
Maximizing Second-Day Textures
Reheating green beans often results in a drab, khaki-colored vegetable, but this dish actually improves as the components meld overnight in the refrigerator. Stored in an airtight container for up to three days, the rehydrated shiitakes continue absorbing the toasted sesame oil and garlic paste. Revive leftovers in a heavy skillet over medium heat for precisely three minutes, stirring constantly until heated through, then sprinkle fresh toasted sesame seeds on top to restore crunch.
- Garlic turning dark brown instead of golden tan indicates the pan is too hot; lower the heat immediately and mash the cloves with a fork to release bitter compounds into the oil.
- Floating green beans during the ice bath stage means the water-to-ice ratio is incorrect; ensure at least ten ice cubes remain floating to drop the internal temperature rapidly.
- Soggy mushrooms usually stem from insufficient moisture removal after reconstitution; squeeze the rehydrated caps firmly between paper towels before slicing.
