Charred Green Beans with Sesame Almond Crunch
Blistered green beans, toasted almonds, and sesame dressing make a crisp, savory side in one skillet.
Prep: 8 · Cook: 12 · Total: 20 · Serves: 4 · Difficulty: Easy · Rating: 4.6/5 (103 reviews)
INSPIRED BY
Inspired by the smoky vegetable sides found at neighborhood grill counters and izakaya tables. The sesame almond crunch is an original Tastelicious finish.
Story
Casey thinks a side dish should have its own reason to be on the table. These beans stay bright and snappy, then pick up smoky edges and a shower of crunchy almonds. The sauce comes together in the bowl, so dinner gets a vegetable win without a second pan to wash.
By Casey
Ingredients
- 1 pound green beans, trimmed
- 1 tablespoon neutral oil
- 1 tablespoon toasted sesame oil
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon honey
- 1 garlic clove, finely grated
- 1/3 cup sliced almonds
- 1 teaspoon sesame seeds
- 2 scallions, thinly sliced
Instructions
- Whisk the sesame oil, soy sauce, rice vinegar, honey, and grated garlic in a small bowl.
- Heat a wide skillet over high heat, add the almonds and sesame seeds, and toast for 2 minutes until fragrant.
- Transfer the almond mixture to a plate and return the skillet to high heat.
- Add the neutral oil and green beans, then cook for 6 to 7 minutes, tossing occasionally, until blistered and crisp-tender.
- Pour the dressing over the hot beans and toss for 1 minute until the sauce clings to the edges.
- Scatter with the toasted almond mixture and scallions, then serve immediately.
Chef Tips
- Use a wide skillet so the beans sear instead of steaming in a crowded pile.
- Watch the almonds closely because they go from golden to bitter quickly.
- Keep the beans moving only occasionally so they have time to blister.
- Add a pinch of red pepper flakes if you want a little heat.
Cook's Notes
- Toast the almonds before cooking the beans so they stay crisp.
- Do not crowd the skillet or the beans will steam.
- Toss with dressing at the end to keep the charred edges distinct.