- 1 pound green beans
- 3 tablespoons peanut oil
- 1 tablespoon tamari soy sauce
- 2 teaspoons Chinese rice vinegar, or other vinegar
- 1 teaspoon dark sesame oil
- freshly ground pepper, to taste
- 1 tablespoon sesame seeds
Snap the ends off the green beans.
Wash and drain them.
Fill a medium-size saucepan with water and bring to a boil.
Blanch the green beans for 5 minutes, or just until tender yet
Test by tasting one.
Drain and immediately immerse them in cold water for a few minutes
to stop further cooking.
Drain again very well.
In a small jar with a tightly-fitting lid combine the peanut
oil, soy sauce, vinegar, sesame oil, and pepper.
Put the green beans in a serving dish and pour over the sauce.
Place the sesame seeds in a small saucepan.
Cook over medium heat, stirring constantly, until fragrant and
lightly toasted, about 5 minutes.
You could also use a toaster oven.
Be careful not to burn them.
Once they become hot they smoke slightly and exude a noticable
aroma; that's when they're done.
Immediately pour onto the green beans and toss well again.
Cover and chill for at least one hour or up to 24 hours before
Serve cool, not cold.