Once upon a time there was a lovely girl and her fabulous friends. They enjoyed frequenting a nearby restaurant, Umami. Though most of the food was just tasty, the Wok Seared Green Beans were D-LISH and made the trip completely worth it. Sadly, Umami was replaced by a Five Guys (also tasty, but no green beans), and my quest to recreate them began.
NOTE: Almost of all of my recipes that don’t involve the exact science of baking will have approximate ingredients. So have fun with it. I do! Don’t be afraid you “can’t cook”. As my wise and charming Mom would say, “if you can read, you can cook”. So often I just season things to taste, and I jot down approximately how much I use. Adjust to your taste! This freestyle way of cooking does NOT translate to baking. Baking truly is like a home chemistry set, and amounts, times, and temperatures are very important! But that still doesn’t make it difficult, if you can read…
Allergy Aware: This recipe is vegan, and can be gluten free if you simply use GF soy and teriyaki sauce, and check your vinegar.
WOK SEARED GREEN BEANS
1 lb. fresh green beans, cleaned and trimmed
2 T. -ish sesame oil
2 cloves of garlic, finely chopped or use a garlic press
Sauce Ingredients – 2 T. -ish of the following
rice vinegar (or anything handy, balsamic might be too flavorful)
toasted sesame seeds to toss – to toast, simply heat in a dry pan on medium high and stir occasionally.
Blanch your green beans by taking a large pot full of lightly salted water and heating to a rolling boil. Add green beans and cook for 3 minutes. Strain contents with a colander and plunge in an ice bath to stop cooking. Beans should still be bright green, not overcooked and mushy!
Heat sesame oil in a wok or large skillet over medium high heat. When the oil starts to shimmer, saute the garlic until golden. Add green beans. Don’t move them! Let them sear for a bit.
Whisk together the sauce ingredients.
Check your green beans and stir them lightly. When you’ve reached a nice sear on them, there should still be many moments of bright green, reduce heat to medium and toss with your sauce. Let the sauce bubble a little, the sugar will caramelize, reduce and thicken slightly, you can add a scant tsp. of cornstarch to thicken it more if you like, but I don’t bother with it.
Transfer beans and ALL the yummy sauce to a serving bowl, toss in seeds and serve.
This is really tasty with a grilled cheese sandwich (obviously not vegan or gluten free, sorry).
What do you enjoy them with? Nothing, is a perfectly acceptable answer. Don’t tell, but when Sweet Q is a work for the evening, I’ll make my whole dinner of just these green beans. Sooooo tasty!