0
250-g each yellow and green beans, about 4 cups total
1 tsp brown sugar
2 tbsp white wine or cider vinegar
2 tsp soy sauce
1 1/2 tsp dark sesame oil
2 tsp white or black sesame seeds
Bring a large saucepan of water to a boil over high heat. Meanwhile, trim ends from beans. Slip beans into boiling water. Bring back to a boil and boil, uncovered, until beans are tender-crisp, from 4 to 5 minutes. Drain beans thoroughly and place in a large bowl.
While beans are cooking, in a small bowl, whisk sugar with vinegar, soy sauce and sesame oil. Drizzle dressing over hot beans. Sprinkle in sesame seeds, if using. Mix well to evenly coat beans with dressing and sesame seeds. Serve immediately. Great with roast chicken and grilled pork.
Calories 37, Protein 1.3g, Carbohydrates 6.3g, Fat 1.3g, Fibre 1.6g, Sodium 117mg.
Liven up a mixture of fresh yellow and green beans with a drizzle of aromatic, dark sesame oil and tangy vinegar. They're great hot or at room temperature, so it's a good dish to count on for entertaining.
These beans are also good cold. Drain cooked beans, then immediately plunge into a large bowl of ice water. When cool, drain beans. Pat dry. Place in a bowl and toss with dressing. Serve right away or leave at room temperature up to 4 hours.