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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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For many years, I made this dish with asparagus. At Thanksgiving, green beans were all I had, so I used them instead. Everyone enjoyed it. Plus, it doesn't take much time to put together. —Phy Bresse of Lumberton, North Carolina Ingredients:
2 cups water |
1 pound fresh green beans |
2 tablespoons reduced-sodium soy sauce |
1 tablespoon cider vinegar |
1 teaspoon olive oil |
1 teaspoon sesame oil |
1/4 teaspoon ground ginger |
1/4 teaspoon chinese five-spice powder |
dash pepper |
1 tablespoon sesame seeds, toasted |
Directions:
1. In a large saucepan, bring water to a boil. Add beans; cover and boil for 3-5 minutes or until crisp-tender. Drain immediately place beans in ice water. Drain and pat dry. Place in a large bowl.
2. In a small bowl, whisk together the soy sauce, vinegar, olive oil, sesame oil, ginger, five-spice powder and pepper. Pour over beans; toss to coat. Cover and refrigerate for 1 hour or until chilled. Sprinkle with sesame seeds just before serving. Yield: 6 servings.
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