Crunchy green beans taste wonderful in a rich, nutty coating of walnuts and lots of garlic and ginger. Serve with your favorite Asian noodle or rice dishes. This also makes a great warm or room-temperature appetizer.
- 2 tablespoons dark sesame oil (or see note)
- 1 pounds green beans, trimmed (use frozen whole green beans if fresh are unavailable)
- ½ medium red bell pepper, finely diced
- 5 to 6 cloves garlic, minced
- 2 teaspoons grated fresh ginger, or more, to taste
- 2 tablespoons soy sauce or tamari, to taste
- ⅓ cup finely chopped walnuts
- Dried hot red pepper flakes, sriracha, or other hot seasoning, to taste
- Heat the oil plus 2 tablespoons of water in an extra-large skillet or stir-fry pan. Stir in the green beans and stir-fry over medium-high heat until bright green.
- Add the red bell pepper, garlic, ginger, soy sauce, and walnuts. Continue to stir-fry until the green beans are tender-crisp and touched with dark brown spots.
- Add the hot seasoning to taste, taking into account your guest’s preferences. You can always pass more around for those who’d like more spice.
- Remove from the heat and transfer to a serving platter. Serve warm or at room temperature with cocktail toothpicks.
Note: To make this extra-spicy, use chili oil in place of sesame oil.
Per serving: Calories: 160 Total fat: 12g Protein: 4g; Carbs: 6g; Sodium: 233mg
- Here are more recipes for making the most of green beans.