Sesame Ginger Green Beans
There’s nothing more summer-like than fresh green beans. So green and fresh and crisp. YUM! We’re growing green beans in our backyard…the rabbit that keeps popping up around our yard appears to enjoy them. There are lots of blooms on our green bean plants. The baby green beans look like they have great potential. Usually the day after I notice a couple green beans that are close to full grown we find some nice stems that were eaten clean by that very sneaky bunny.
However, I have to say that I did save 1 green bean from said rabbit and it can be seen here in these pictures! Yes, one single green bean. A little sad, but still, I’m like a proud parent. I have no idea which lonely green bean is ours unfortunately, but it’s in there! The rest came from my mother-in-law, who brought them from VanScoy Farms, so I could still be assured that they would be fresh and delicious.
This recipe is little different from other green bean recipes with its slightly Asian inspired ingredients. I guess you could say I’m embracing the spirit of the Olympics and thinking more global. Plus they’re delicious. Let’s be honest, delicious is my main concern here. Also, slightly spicy, which adds a new and interesting flavor to the green beans. I’m so used to the typical salt and pepper take on fresh green beans, which is also delicious, I may add. This just seems like a great way to “spice” up your green bean eating experience…no pun intended. Ok, pun intended.
Speaking of the Olympics, have any of you been sucked into the games like I have? I’ll start by saying that I don’t know much about sports. The only sport I ever participated in was cross country. If anyone knows the rules to cross country you know there aren’t any really. Pretty much just stay on the path and run the fastest. However, I somehow legitimately feel like I’m a sports expert all of a sudden for every summer sport ever. Travis and I have no problem doling out scores on gymnastics and diving, talking about who has the best chance for swimming or cycling based on their turns and form, and watching beach volleyball like our lives depend on it. I’m pretty sure the irony only grows when you think about the fact that I’m almost 9 months pregnant, sitting on the couch, and eating ice cream while this occurs. Maybe I’m living vicariously through the athletes, remembering what it was like to touch my toes…
- 1 pound green beans, ends trimmed
- 1 tablespoon honey
- 1/2 tablespoon vegetable oil
- 1/2 tablespoon grated fresh ginger
- 1 clove garlic, minced
- 1/2 teaspoon soy sauce
- 1/2 teaspoon sesame oil
- 1/2 teaspoon Sriracha
- 1/2 cup frozen peas
- salt and pepper, to taste
- 1-2 teaspoons sesame seeds
- Bring large pot of water to a boil. While it is coming to a boil, prepare an ice bath by adding ice to a large bowl of water.
- Add the beans to the boiling water for approximately 4 minutes (a little less if they are small or more if they are large). Remove beans from the water with tongs and place directly in the ice bath. This will help stop the cooking and keep the beans bright green. Let them sit about 5 minutes in the ice water.
- Drain the beans and pat dry with a towel. You can refrigerate them at this point to finish later, if desired.
- Mix the honey, vegetable oil, ginger, garlic, soy sauce, sesame oil, and Sriracha in a bowl.
- Pour sauce mixture into a large saute pan over medium heat. Stir continuously until the sauce becomes bubbly (about 2 minutes).
- Add in green beans. Heat until warm. Add in peas and salt and pepper, to taste. Saute until peas are heated through. Top with sesame seeds.