Soy Sesame Green Beans
2 teaspoons oil of your choice
1/2 to 1 teaspoon minced garlic
1/2 teaspoon freshly grated ginger
1/4 teaspoon red chile pepper flakes
1 cup sliced red bell peppers(about 1/2 of a large pepper)
1 tablespoon toasted sesame seeds
For the glaze
1/4 cup soy sauce
2 tablespoons honey
2 tablespoons rice wine vinegar
1 tablespoon cornstarch whisked together with 1 tablespoon cold water
Bring a pot of water to a boil and get a large bowl of ice water ready. Drop the beans into the boiling water. Cook beans for 2 to 4 minutes. Strain beans and plunge into the ice water for a few minutes then remove from water. Pat beans dry then slice in half, at an angle or how you prefer.
To make the glaze heat a small pan on medium-high heat for several minutes. Add soy sauce to skillet then stir in honey and vinegar. Stir in cold water. Set aside once the mixture thickens (about a minute)
Heat oil in a large pan on medium-high heat. Get beans coated in oil from pan. Add the garlic, ginger and pepper flakes. Saute for a minute or two. Add the glaze, coating everything and cook until heated. Serve sprinkled with toasted sesame seeds.
* Toast sesame seeds in a dry pan on medium heat. Stir, shake or toss seeds occasionally to prevent burning. Watch closely, seeds are ready when they start to darken and smell nutty.
Beans: Description and how to store
Potato and Green Bean Salad
1/2 pound Green Beans
2 Pounds small potatoes (peeled or unpeeled)
1/4 cup extra virgin olive oil
4 teaspoons lemon juice
4 teaspoons grainy mustard
2 teaspoons chopped thyme
1/2 cup sliced onion
Bring a pot of salted water to a boil and get large bowl of ice water ready. put beans in boiling water and simmer for 3-4 or until just barely tender. Strain beans but save the salted water, plunge beans in bowl of ice water for a few minutes then remove, pat dry and slice in half, at an angle or however you prefer. Simmer potatoes in the same salted water until tender. Drain potatoes, and cut in half. In a large bowl mix together the olive oil, lemon juice, mustard and thyme. Add the potatoes, beans, and red onion then toss. Salt to taste.