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Author Notes: A few weeks ago, my husband and I shared a table with a couple of strangers at a local restaurant. The weather was gorgeous and the outdoor patio was packed. Two women sitting at a large table noticed that we were looking for a place to sit, and they offered us a seat at their table. One of them even insisted that we try the garlic green beans that had just arrived. I don't make it a habit to eat off of strangers plates but maybe I should start, because the garlic green beans were delicious! This recipe is inspired from that single taste. —Kathleen | Hapa Nom Nom
- 1 pound green beans, ends trimmed
- 1 tablespoon grape seed oil
- 8 garlic cloves, minced
- 1 tablespoon sesame oil
- 1 tablespoon low sodium soy sauce
- 1 tablespoon white miso
- 1 tablespoon sugar
- 2 teaspoons ginger, minced
- 2 teaspoons sherry vinegar
- 1/4 cup walnuts, roughly chopped
- freshly ground black pepper
- Bring a large pot of salted water to a boil. Add the green beans and blanch them for 2 to 3 minutes, cook until tender but still crisp. Drain the water and immediately place the green beans in an ice bath to stop the cooking and preserve their color.
- In a large sauté pan over medium-high heat, heat the grape seed oil. Add the minced garlic and cook for 2 minutes, stirring frequently (do not let it over cook). Add the sesame oil, soy sauce, miso, sugar, ginger, and sherry. Stir to combine and allow the sugar to dissolve, the sauce will thicken slightly.
- Drain the green beans that have been in the ice bath and pat them dry. Add the beans to the sauté pan and turn frequently to coat, cooking approximately 2 minutes. Off the heat, add the walnuts and toss to incorporate. Season with freshly ground black pepper and serve hot.
- This recipe was entered in the contest for Your Best Recipe with Walnuts
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