One taste of these quick-charred green beans, and you’ll never just steam again. Letting the beans sit in the hot skillet without stirring is the secret to getting a nice char; adding the sauce to the still-hot skillet helps it reduce quickly and cling to the crispy, smoky beans. Serve with roasted pork or salmon.
1 tablespoon lower-sodium soy sauce
2 teaspoons Sriracha
2 tablespoons sesame oil
8 ounces trimmed fresh green beans
1/4 cup chopped scallions
1 tablespoon toasted sesame seeds
Added sugars 0g
Calcium 5% DV
Potassium 3% DV
How to Make It
Stir together lower-sodium soy sauce and Sriracha in a small bowl; set aside. Heat sesame oil in a large skillet over high; add trimmed fresh green beans. Cook, without stirring, until charred, about 3 minutes. Add chopped scallions; cook until beans are charred and tender, 2 to 3 minutes. Remove from heat. Add sauce mixture; toss to coat. Stir in toasted sesame seeds.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.