Asian Green Beans

I think summer has to be the greatest season for any vegetarian, at least on the East Coast. Around here, we don't have access to fresh fruits and vegetables year-round. But living in the middle of Amish and farming country, summer is the time you can't make a move without running into a fresh vegetable stand.

I saw these green beans and knew I had to take some home. Although I plan on using them in their fresh and raw state, I also just wanted something quick to whip up for a side dish.

These remind me of the ubiquitious green beans that can be found on almost every single Chinese buffet I've ever seen. From start to finish, they take about 10-15 minutes to make, so you can have these delicious beans on the table in no time at all. The fresh ginger and garlic make these especially savory.



Asian Green Beans

1 lb fresh green beans, trimmed
4 cloves garlic, minced
6 thin slices of fresh ginger
1 scallion, minced
3 tbsp sesame oil
1 tbsp sugar
2 tbsp soy sauce
1/4 c water

Bring a pot of water to a boil. Add beans and boil for 3 minutes. Remove from pot and immediately plunge into a bowl of cold water. Allow to sit for a minute or two, then drain and set aside. In a wok over medium high heat, heat sesame oil. Add garlic, ginger, and scallions, and saute for 2 minutes. Add sugar and soy sauce, and bring to a boil, stirring well. Add beans and water, and cook for 3 minutes, or until beans are at desired tenderness. Garnish with toasted sesame seeds.