Time 15m Yield 4 Number Of Ingredients 7 Steps:
Place the green beans into a steamer insert and set in a pot over one inch of water. Bring to a boil, cover and steam for 5 minutes. Remove from the heat and transfer beans to a serving bowl. Meanwhile, in a small bowl, stir together the soy sauce, miso paste, red pepper flakes, garlic and ginger. Pour over the green beans and toss to coat. Sprinkle sesame seeds on top.
Time 35m Yield 8 servings. Number Of Ingredients 7 Steps:
Place beans in a large saucepan and cover with water. Bring to a boil. Cover and cook for 4-7 minutes or until crisp-tender. Drain and immediately place beans in ice water. Drain and pat dry., In a large skillet, saute beans and onion in oil until onion is tender. Add garlic; cook 1 minute longer. Stir in soy sauce and pepper. Transfer to a serving dish; sprinkle with sesame seeds.
Time 11m Yield 4 servings Number Of Ingredients 6 Steps:
Steam green beans covered in 1/2-inch boiling water for 2 minutes. Transfer beans to a colander and run under cold water. Drain well. Heat a wok shaped skillet or large nonstick frying pan over high heat. Go once-around-the-pan with wok or vegetable oil, add several drops sesame oil, and crushed pepper flakes. The pan will smoke. Add beans and stir-fry for 2 minutes. Add sesame seeds and coarse salt and toss to coat beans evenly.
Time 25m Number Of Ingredients 5 Steps:
Set a steamer basket in a large pot. Fill with enough water to come just below basket; bring to a boil. Add green beans to basket; reduce heat to a simmer. Cover, and cook until crisp-tender, 15 to 20 minutes. Meanwhile, in a medium bowl, whisk together vinegar and oil; season with salt and pepper. Add green beans and sesame seeds; season with salt and pepper, and toss.
Time 15m Yield 6 servings. Number Of Ingredients 5 Steps:
In a large saucepan, bring beans and water to a boil; reduce heat to medium. Cover and cook for 10-15 minutes or until beans are crisp-tender; drain. Add the butter, soy sauce and sesame seeds; toss to coat.
Time 35m Yield 4 serving(s) Number Of Ingredients 6 Steps:
Heat oil in 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. (I never notice a “bright green” color, I just cook about 10 minutes or so.). Pour in chicken broth, salt, and pepper. Cover and cook until beans are tender-crisp, about 10 minutes. (I like mine much more done – about 30 minutes!) Uncover and cook until liquid evaporates. You can serve these hot like normal, but I even like these babies cold! ;-).
Time 32m Yield 4 servings Number Of Ingredients 13 Steps:
Bring a large pot of cold water to a boil over high heat and salt it generously. Add the beans, and cook, uncovered, until just tender, about 6 to 8 minutes. Drain and rinse under cold water, set aside. Whisk the soy sauce, water, sesame oil, cornstarch, and pepper flakes in a small bowl. Heat the vegetable oil over medium-high heat in a large nonstick skillet. Add the shallots, garlic, ginger, and sesame seeds and cook until the vegetables are golden, about 3 minutes. Stir in the green beans and soy sauce mixture, bring to a boil, and cook until the green beans glaze, about 1 minute. Sprinkle with the vinegar and serve immediately.
Time 30m Yield 4 Number Of Ingredients 6 Steps:
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.
