Green Beans With Sesame Sauce Recipes

Steps:

• Heat oil in a large skillet or wok over medium heat. Add sesame seeds. When seeds start to darken, stir in green beans. Cook, stirring, until the beans turn bright green.
• Pour in chicken broth, salt and pepper. Cover and cook until beans are tender-crisp, about 10 minutes. Uncover and cook until liquid evaporates.

Steps:

• In a large saucepan, bring beans and water to a boil; reduce heat to medium. Cover and cook for 10-15 minutes or until beans are crisp-tender; drain. Add the butter, soy sauce and sesame seeds; toss to coat.

Steps:

• Warm a large skillet or wok over medium heat. When the skillet is hot, pour in canola and sesame oils, then place whole green beans into the skillet. Stir the beans to coat with oil. Cook until the beans are bright green and slightly browned in spots, about 10 minutes. Remove from heat, and stir in soy sauce; cover, and let sit about 5 minutes. Transfer to a serving platter, and sprinkle with toasted sesame seeds.

Steps:

• Heat the olive oil in a large saucepan over medium heat. Add the green beans and sauté until just tender, 5 to 7 minutes. Season lightly with salt to taste and remove from the heat.
• Combine the soy sauce, tahini, honey, sesame oil, red pepper flakes and garlic in a small bowl and mix until thoroughly combined. Drizzle over the green beans and lightly toss to combine.

Steps:

• Bring a large pot of salted water to a boil. Add the beans and cook until just tender, 6 to 8 minutes. Drain and rinse under cold water and set aside.
• Meanwhile, whisk the soy sauce, sesame oil, cornstarch, pepper flakes and 2 tablespoons water in a small bowl until smooth.
• Heat the peanut oil in a large skillet over medium-high heat. Add the shallots, garlic, ginger and sesame seeds and cook, stirring occasionally, until the shallots are golden and tender, about 3 minutes. Add the green beans and soy sauce mixture and cook, stirring, until the soy mixture thickens and glazes the green beans, about 1 minute. Remove from the heat and stir in the vinegar.
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Steps:

• Add olive oil to a large saucepan over medium heat. Add green beans and saute, until just tender, about 3 minutes. Season lightly with salt to taste and remove from heat.
• Add soy sauce, tahini, honey, sesame oil, red pepper and garlic to a small bowl and mix until thoroughly combined. Drizzle mixture over beans and lightly toss to combine. Plate and serve.

Steps:

• In a Dutch oven, bring 10 cups water to a boil. Add green beans; cook, uncovered, 6-8 minutes or until tender. , Meanwhile, in a small skillet, heat oils over medium heat. Add shallot, garlic, salt and pepper; cook and stir 2-3 minutes or until tender., Drain green beans and return to Dutch oven. Add shallot mixture; toss to coat. Sprinkle with sesame seeds.

Steps:

• Cook beans in a 6- to 8-quart pot of boiling salted water , uncovered, until crisp-tender, 4 to 5 minutes. Drain in a colander and immediately transfer to a bowl of ice and cold water to stop cooking. When beans are cool, drain and pat dry.
• Whisk together oils, vinegar, mustard, salt, and pepper in a large bowl until combined well, then add beans and sesame seeds and toss to coat.

Steps:

• Bring a large pot of water to a boil. Add the green beans, and cook for about 2 minutes. Drain, and immediately transfer to a bowl of ice water to stop the cooking. Drain again.
• Heat the sesame oil and vegetable oil in a large skillet over medium-high heat. Add the green beans, and fry for 2 to 3 minutes, stirring constantly. Add the garlic, shallot, salt and pepper to the beans. Cook and stir for 1 minute. Mix in the sesame seeds, cook for 1 more minute, then serve.

Steps:

• Toast sesame seeds in a large dry skillet over medium heat until they turn golden brown. Spread out onto a plate and allow to cool.
• Heat vegetable oil in a large skillet over medium-high heat. Add green beans and soy sauce. Cook, stirring constantly, until the beans are hot and tender, about 10 minutes. Season with black pepper to taste, and toss with toasted sesame seeds.

Steps:

• In a large nonstick skillet or wok, stir-fry beans over medium-high heat in oil for 2 minutes. Add sweet pepper and mushrooms; stir-fry 2 minutes longer. Add green onions and garlic; stir-fry for 1-2 minutes., Combine the soy sauce and ginger; stir into skillet. Bring to a boil. Reduce heat; simmer, uncovered, for 2 minutes. Stir in apricots; cook and stir for 1 minute longer. Remove from the heat; stir in sesame oil and sesame seeds. Serve immediately.,

Steps:

• Place the green beans into a steamer insert and set in a pot over one inch of water. Bring to a boil, cover and steam for 5 minutes. Remove from the heat and transfer beans to a serving bowl.
• Meanwhile, in a small bowl, stir together the soy sauce, miso paste, red pepper flakes, garlic and ginger. Pour over the green beans and toss to coat. Sprinkle sesame seeds on top.

Steps:

• Blanch the beans in a large pot of salted, rapidly boiling water. Drain and cool under cold running water. In a large skillet, warm the oil. Add the beans and toss. Add the soy sauce and the lemon juice and cook, tossing constantly, for 2 minutes. Remove from the heat. Season and sprinkle with sesame seeds and serve.

Steps:

• Place beans and red pepper in a 15x10x1-in. baking pan coated with cooking spray. Combine the remaining ingredients. Drizzle over vegetables; stir to coat., Bake, uncovered, at 425° for 20-25 minutes or until beans are tender, stirring once.

Steps:

• Heat 2 inches oil in a 4-quart heavy pot over moderate heat until a deep-fat thermometer registers 365°F.
• While oil is heating, make dipping sauce by stirring together soy sauce, lime juice, and sugar until sugar is dissolved. 3Whisk together flour and sesame seeds and whisk in beer until batter is smooth.
• Toss about 10 beans in batter until coated. Add to oil 1 at a time (to keep separate) and fry, turning, until golden, about 1 1/2 minutes. Transfer with tongs to paper towels to drain and sprinkle with salt to taste. Coat and fry remaining beans in same manner.
• Serve beans with dipping sauce.

Steps:

• 1. Cok green beans in boiling salted water to cover about 5 minutes or until desired degree of coneness. Drain; cover and keep warm.
• Cook garlic in hot sesame oil in a small skillet over medium heat 1 minute. Stir in soy sauce. Add beans and cook one minute until heated through.
• Sprinkle with sesame seeds and serve.

Steps:

• For the dressing, dry roast sesame seeds in a frying pan for about a couple of minutes, gently jiggling the pan. Careful not to burn them.
• With a pestle and a mortar, partially grind the sesame seeds.
• In a large bowl, mix together ground sesame seeds, soy sauce, sugar, and a pinch of salt.
• Cut the green beans if they are too long. Cook the green beans by boiling until desired tenderness is reached. Drain and briefly run them under running water so that the beans stay green.
• While the green beans still warm, toss them in the sesame dressing.
• The dressing looks more like a paste than dressing but that's exactly how you want it to be, otherwise when mixed with the green beans, the dressing gets too runny and the green beans won't taste as nice.

Steps:

• Preheat oven to 450 degrees. Line rimmed baking sheet with foil, spread beans on baking sheet.
• Drizzle with olive oil and sprinkle with 1/2 tsp salt; Using hands, toss to coat evenly, and distribute in even layer.
• Roast in oven for 10 minutes.
• While roasting, combine garlic, ginger, honey, sesame oil, and red pepper flakes in small bowl.
• Remove beans from oven. Coat beans evenly with the garlic/ginger mixture; redistribute in even layer.
• Return to oven and continue roasting until beans are dark golden brown in spots and starting to shrivel, 10-12 minutes longer.
• Adjust seasoning with salt if necessary, toss well. Sprinkle with sesame seeds.

Steps:

• 1. Steam the green beans over boiling water until just tender.
• 2. In a medium bowl, blend together the cashew butter, sesame oil, vinegar, honey, tamari, and ginger. Add the beans and toss to coat. Serve at room temperature.

Steps:

• Cook beans 4 minutes, transfer to ice water to stop cooking.
• Drain and dry.
• This can be done up to 8 hours in advance- store in fridge.
• Heat peanut oil in wok over high heat.
• Add garlic and stir fry until golden, about a minute.
• Transfer to paper towel to drain.
• Add green beans, salt and sesame seeds to the wok.
• Stir fry 3-4 minutes, pressing beans against side of pan so they char in places.
• Combine sesame oil and soy sauce.
• Add to pan along with the garlic from earlier.
• Heat through (less than a minute) and serve.
• These are great hot, room temperature, and even cold.

Steps:

• Mix beans with olive oil and place in 13x9 pan.
• Bake at 450º until beans are slightly browned and tender when pierced- about 7 to 10 minutes.
• Stir sesame seeds and sesame oil into beans and continue baking until seeds are golden brown, about 5 minutes longer.
• Pour into a bowl and add soy sauce to taste.
• Mix well and enjoy!