Sesame Garlic Green Beans (Print out)

Sautéed green beans with garlic, toasted sesame, and crunchy fried onions for a savory side dish.

# What You'll Need:

→ Vegetables

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

→ Aromatics & Condiments

03 - 1 tbsp sesame oil
04 - 1 tbsp low-sodium soy sauce
05 - 1 tsp rice vinegar

→ Garnishes

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

→ Optional

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

# How to Make It:

01 - Bring a large pot of salted water to a boil. Add green beans and blanch for 2-3 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 3-4 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 crispy onions stay crunchy because you add them right at the end, which sounds obvious until you've made it once and realize why timing matters.
  • It's ready in 25 minutes but tastes like you spent way more effort than you actually did.
  • Naturally vegetarian and feels fancy enough for company but casual enough for a Tuesday night.
02 -
  • Never skip the ice bath after blanching—green beans will keep cooking from residual heat otherwise and turn soft and dull instead of bright and snappy.
  • The crispy onions go on last, always, or they become soggy disappointments no matter how crunchy they started.
03 -
  • Pat your blanched beans dry with paper towels or they'll steam instead of sear when they hit the oil, missing out on those delicious brown spots.
  • Keep your heat at medium instead of cranking it to high—sesame oil burns easily and you want gentle browning, not charred regret.
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