You know those yummy green beans you get in Chinese restaurants? This is my simplified 10 minute version.
I make it very often to go with a simple egg or kimchi fried rice. Aside from being a cinch to make, it gives you enough flavour with the rice without being too overpowering. The beans upon quick blanching retain their crunch and verdant colour, and the sesame—both in oil and seed form—adds a double-edged riot of flavour. —Kirthana | Theblurrylime
cloves of garlic, finely chopped
small shallots, finely chopped
red chilli flakes
oil (any flavourless kind)
Salt, to taste
In This Recipe
Trim and discard the ends of the green beans. Bring a pot of water to the boil, blanch them for 3-5 minutes and drain.
Add oil in a pan and sauté shallots and garlic until lightly browned, about 1 minute. Add soy sauce, red chilli flakes, and salt. Toss in the blanched beans, pour the sesame oil, and toss until everything is well coated.