Equipment
Large pot
Large skillet
Colander
or Large sieve
Ingredients
6 servings
Main
- 450 g green beans, trimmed
- 15 ml olive oil
- 30 ml soy sauce
- 22 ml lemon juice
- 1 g salt
- ½ g black pepper
- 6 g sesame seeds, toasted
Nutrition (per serving)
55
Calories
2g
Protein
6g
Carbs
3g
Fat
2g
Fiber
3g
Sugar
410mg
Sodium
Method
01
Place green beans in a large pot of salted, boiling water (100°C/212°F) for 2 to 3 minutes until tender-crisp.
3mLook for: Beans should be bright greenFeel: Slight resistance when bitten
02
Drain the beans in a colander and rinse immediately with cold water to stop the cooking process.
03
Heat olive oil in a large skillet over medium heat.
04
Add the blanched green beans to the skillet and toss to coat in the oil.
05
Add the soy sauce and lemon juice to the skillet. Cook for 2 minutes while tossing constantly until the beans are coated.
2m
06
Remove from heat. Season with salt and black pepper. Garnish with toasted sesame seeds and serve.
Chef's Notes
- For perfectly tender-crisp beans, ensure your blanching water is at a rolling boil before adding them. Do not overcrowd the pot, as this will lower the water temperature and lead to uneven cooking.
- Rinsing the beans under cold water immediately after blanching is crucial for preserving their vibrant green color and stopping the cooking process. An ice bath is even more effective.
- Toast the sesame seeds gently in a dry pan over low heat until fragrant. Watch them closely, as they can burn very quickly.
- Adjust the soy sauce and lemon juice ratio to your preference. A touch more lemon can brighten the dish, while a bit more soy sauce adds depth.
Storage
Refrigerator: 4 days — Store in an airtight container.
Freezer: 1 month — Texture will become softer after thawing.
Reheating: Sauté in a skillet over medium heat for 2-3 minutes until warmed through.
