Trim the green beans by “snapping” off the ends–fresh beans will snap easily, and if there is a fiborous, stringy seam along the bean, this can be pulled off as well.
Bring a pot of lightly salted water to a boil and add the green beans. Allow to cook 2-3 minutes.
Remove the beans from the hot water and place in an ice bath for 1 minute.
This is called blanching–it stops the cooking process, keeps the beans crisp and maintains the bright, green color of the beans. After a minute, drain the beans.
While the beans drain, heat olive oil and butter in a skillet. Add sliced onion, garlic, ginger, and chili peppers and saute for 2 minutes.
Add drained green beans and continue cooking another 2 minutes. To finish, add soy sauce and sesame oil and mix well, then remove skillet from the heat.
And garnish the dish with toasted sesame seeds for optimal flavor potential.
- 1.0lb Green bean
- 0.0 Onion
- 2.0Tbsp Chopped Garlic
- 2.0Tbsp Chopped ginger
- 1.0Tbsp Butter
- 1.0Tbsp Olive oil
- 2.0Tbsp Soy sauce
- 0.0tsp Sesame oil
- Garnish with sesame seed
- Chili pepper to taste
- Garlic salt or pepper to taste
Los angeles, CA