Equipment
Ingredients
Produce
- 400 g string beans, ends trimmed
Sesame Garlic Dressing
- 30 g chinese sesame paste, stirred well
- 15 ml light soy sauce
- 15 ml rice vinegar
- 10 ml toasted sesame oil
- 2 garlic, minced
- 5 g granulated sugar
- 15 ml warm water
Garnish
- 5 g toasted sesame seeds
Nutrition (per serving)
Method
In a mixing bowl, combine the sesame paste, soy sauce, rice vinegar, toasted sesame oil, minced garlic, and sugar. Whisk together until a thick paste forms.
Gradually whisk the warm water into the sesame mixture until the dressing is smooth and emulsified, resembling the consistency of heavy cream.
Fill a medium pot with 3 centimeters of water. Place the steamer basket inside, cover with a lid, and bring the water to a rolling boil (100C/212F) over medium-high heat.
Place the trimmed string beans into the steamer basket in an even layer. Cover the pot and steam for 4 to 5 minutes.
Carefully remove the hot string beans from the steamer and immediately transfer them to the mixing bowl with the sesame garlic dressing. Toss thoroughly so the heat helps the beans absorb the flavors.
Let the beans sit for 5 minutes to absorb the dressing. Transfer to a serving platter and sprinkle evenly with toasted sesame seeds before serving.
Chef's Notes
- Using authentic Chinese sesame paste yields a deeper, more roasted nuttiness compared to Mediterranean tahini, as the seeds are toasted longer before grinding.
- Tossing the string beans in the dressing while they are still steaming hot expands the pores of the vegetable, allowing the umami and garlic notes to penetrate deeply rather than just sitting on the surface.
- If your jar of sesame paste has separated with oil on top and a solid block underneath, microwave the jar briefly for 10 seconds and use a chopstick to aggressively stir it back together before measuring.
Storage
Refrigerator: 3 days — Store in an airtight container. The green beans will lose some of their vibrant color over time due to the acidity in the dressing.
