Caitlin Bensel
Serves 4 (serving size: 1/2 cup)

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.

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.

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