For the most part, my family is a raw vegetable bunch. I normally just buy a veggie conducive to eating raw, cut it up, set out some ranch dip or hummus, and we’re good to go.
But this Oriental Green Beans is one vegetable recipe that I head back to every now and then. The kids don’t touch it, but Dave and I love it. It’s easy, quick, and I typically have all the ingredients (except the beans) on hand.
As a matter of fact, we had it just the other night with a ham steak and ramen noodles. Dinner was on the table in less than 20 minutes. You seriously can’t beat that!
Oriental Green Beans
- 1 pound fresh green beans, trimmed
- 3 tablespoons light soy sauce
- 1 teaspoon white sugar
- 2 tablespoons sesame oil
- 2 teaspoons minced garlic
- Place the green beans in a large saucepan or pot with one inch of water. You may place them in a steamer insert if you have one. Bring to a boil, cover and cook for 5 minutes, they should still be firm and bright green.
- In a small bowl, stir together the soy sauce, balsamic vinegar and sugar; set aside.
- Heat the sesame oil in a large skillet over medium heat. Add garlic and cook until starting to brown. Add the green beans and stir to coat with the oil. Stir in the soy sauce mixture and simmer for a couple of minutes uncovered to reduce the sauce. Transfer the beans to a serving dish and pour the sauce over them.