Ingredients
Units
Scale
- 1 pound green beans (trimmed and halved)
- 1 tablespoon tamari or soy sauce (low sodium if desired)
- 1 tablespoon mirin (sweet cooking rice wine)
- 1 tablespoon minced garlic
- 1 tablespoon minced fresh ginger
- 1 tablespoon toasted sesame oil
- Pinch of red pepper flakes (if desired)
- Pinch of sesame seeds (for garnish)
Instructions
- Bring a pot of water to boil and add green beans. Boil for 1-2 minutes, drain and rinse with cold water. Place green beans on a dish towel to dry thoroughly. If the vegetables aren’t dry when you add them to the stir-fry, they will splutter and braise instead of stir fry.
- Combine tamari or soy sauce and mirin in a small bowl. Set aside.
- Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates within a second or two when added to the pan.
- Add sesame oil to coat the pan. Followed by garlic and ginger, stir-frying for no more than 10 seconds. Add green beans and tamari-mirin mixture. Toss together and stir-fry for 1-2 minutes, until green beans are crisp and tender.
- Remove from heat, garnish with red pepper flakes and sesame seeds, and serve.
- Category: Side Dish
- Cuisine: Asian