Wednesday, December 8, 2010

Spicy Green Beans with Shallots

These green beans are great served over rice, with some crispy pork, or on their own as a side dish.

Total Time: 15-20 minutes
Serves 4

1 lb fresh green beans, washed, ends trimmed
1 shallot, sliced very thinly
2 Tbsp vegetable oil
1 Tbsp sesame seeds, for garnish

For dressing:
1/4 C low-sodium soy sauce
1 serrano chili, stem removed, (seeded if you don't want as much heat), minced finely
1 Tbsp rice vinegar
1 Tbsp sesame oil
1 Tbsp honey
1 Tbsp mirin

Toast the sesame seeds, if using, in a dry skillet over medium heat until they brown slightly (do not let burn).

Whisk all dressing ingredients in a small bowl and set aside.

In a large pot of salted boiling water, blanche the green beans until crisp-tender (about 1 1/2 to 2 minutes).  Remove the green beans with a spider strainer and quickly dump into a bowl of ice water to stop the cooking process.  Drain the beans and pat dry to remove excess water.

In a large skillet, heat the vegetable oil over medium-high heat.  Add the shallot and cook until fragrant.  Add the green beans and stir to warm the beans.  Add the dressing and stir to coat the beans.  Divide the beans between four plates and drizzle the remaining dressing over the beans (or over rice, if serving).  Sprinkle with the toasted sesame seeds and enjoy.

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