Sesame Garlic Green Beans (Print)

Tender green beans tossed with garlic and sesame, finished with crunchy fried onions for a savory side.

# Components:

→ Vegetables

01 - 1 pound fresh green beans, trimmed
02 - 2 cloves garlic, finely minced

→ Aromatics & Condiments

03 - 1 tablespoon sesame oil
04 - 1 tablespoon low-sodium soy sauce
05 - 1 teaspoon rice vinegar

→ Garnishes

06 - 2 tablespoons toasted sesame seeds
07 - 1 cup crispy fried onions

→ Optional

08 - 1/4 teaspoon crushed red pepper flakes
09 - Freshly ground black pepper to taste

# Directions:

01 - Bring a large pot of salted water to a boil. Add green beans and blanch for 2 to 3 minutes until vibrant green and crisp-tender. Drain and immediately plunge into ice water to stop cooking. Drain again and pat dry.
02 - Heat sesame oil in a large skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant, being careful not to let it brown.
03 - Add the blanched green beans to the skillet. Stir-fry for 3 to 4 minutes until they are heated through and just starting to blister.
04 - Drizzle in the soy sauce and rice vinegar. Toss to coat and cook for another minute.
05 - Remove from heat. Sprinkle with toasted sesame seeds and, if using, red pepper flakes and black pepper.
06 - Transfer to a serving platter and top generously with crispy fried onions just before serving to retain their crunch.

# Expert Advice:

01 -
  • The contrast between tender green beans and that addictive crispy onion topping keeps people reaching for more without realizing they're eating their vegetables.
  • Takes barely twenty minutes from start to finish, so it fits into even the most chaotic weeknight cooking schedule.
  • Works equally well alongside grilled chicken, roasted tofu, or simple rice—it never feels like an afterthought.
02 -
  • Don't skip the ice bath after blanching—it's the difference between bright green tender beans and dull, mushy ones that taste overcooked.
  • Add the crispy onions at the absolute last second, literally after the dish is on the table, or they'll absorb moisture and lose their entire purpose.
  • Taste the beans plain after blanching so you know exactly how much seasoning you need, since salt in the water helps but doesn't replace the flavor you're building in the pan.
03 -
  • If you accidentally cook the garlic too long and it starts to brown, start over with a fresh pat of oil and garlic—burnt garlic will ruin the whole dish, so it's worth the thirty seconds to get it right.
  • The beans should blister slightly in the hot sesame oil, which is where the caramelized flavor comes from, so don't be afraid to let them sit still for a few seconds before stirring.
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