Sesame Balsamic Green Beans
This dish tastes best when using young green beans. Remove the stem but leave the tail for a more natural, freshly-picked look. Pairs well with steamed rice and an Asian-style beef, chicken or tofu.
Prep Time5 mins
Active Time15 mins
Course: Appetizer, Salad, Side Dish
Keyword: Fresh, Vegan, Vegetables
Author: Jamie Aquino
Saute Pan
Pot
Steamer Basket
- 2 lbs fresh green beans washed and stemmed
- 2 Tbs toasted sesame oil
- 6 Tbs balsamic vinegar
- 2 Tbs soy sauce or tamari
- 1 tsp raw cane sugar honey and agave nectar make great substitutes
- 2 cloves fresh garlic sliced thin
- sesame seeds and red pepper flakes to taste
On the stove, heat a pot of water and steam green beans until slightly undercooked, 8 to 9 minutes.
While the beans are cooking, stir together the remaining ingredients and set aside.
Once the green beans are bright green and al dente, remove from heat and drain in a colander.
Preheat a skillet over medium-high heat. Add sauce and cook until it starts to bubble and thicken.
Remove from heat, add green beans and stir to coat.
Serve hot topped with sesame seeds and red pepper flakes.