Sesame Green Beans
I had always been indifferent to green beans... until I tried this recipe, given to me by a friend. For such a simple dish, you will be surprised at how much flavor this has! Broccoli is equally delicious prepared this way.
I had always been indifferent to green beans... until I tried this recipe, given to me by a friend. For such a simple dish, you will be surprised at how much flavor this has! Broccoli is equally delicious prepared this way.
- Carbohydrate 9.15943691191667 g
- Cholesterol 57.5 mg
- Fat 14.7619285446952 g
- Fiber 4.39426442839458 g
- Protein 17.1248890335 g
- Saturated Fat 3.76367267076663 g
- Serving Size 1 1 serving (195g)
- Sodium 60.9952605500072 mg
- Sugar 4.76517248352208 g
- Trans Fat 1.13638734442646 g
- Calories 233 calories
Step-by-step
- Heat oil in a large skillet or wok over medium heat. Add sesame seeds. When seeds start to darken, stir in green beans. Cook, stirring, until the beans turn bright green.
- Pour in chicken broth, salt and pepper. Cover and cook until beans are tender-crisp, about 10 minutes. Uncover and cook until liquid evaporates.
Undercooking green beans leaves them fibrous and squeaky against the teeth, while boiling them in plain water leaches their bright pigment and natural sugars. Fixing this requires a hot skillet and a controlled steaming phase. Toasting sesame seeds directly in olive oil infuses the fat with nutty compounds before the vegetables hit the pan. Watch the seeds closely over medium heat; they darken quickly and will turn bitter if allowed to burn.
Adding chicken broth creates a closed environment where the liquid rapidly converts to steam. Covering the skillet for ten minutes traps that moisture, softening the cellular walls of the bean without destroying structural integrity. Uncovering the pan during the final minutes allows any residual liquid to vanish entirely. This leaves behind a concentrated glaze of oil, toasted seeds, and savory pan drippings that cling to every surface.
Serve these vegetables alongside a rich protein like pan-seared pork chops or roasted salmon. The bright vegetal crunch cuts through heavy fats, while the toasted sesame echoes the savory character of roasted meats. Steamed white rice acts as a neutral base that absorbs excess pan juices.
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat them gently in a skillet over medium-low heat rather than a microwave. Microwaving degrades the cell structure further, turning tender-crisp pods into a limp, army-green mass.
