Sesame Garlic Green Beans with Crispy Shallots
Snappy green beans in a quick sesame-garlic glaze, topped with crispy shallots.
Prep: 10 · Cook: 20 · Total: 30 · Serves: 4 · Difficulty: Easy · Rating: 4.6/5 (97 reviews)
INSPIRED BY
A simple green bean side, upgraded with a sticky sesame glaze and crispy shallots.
Story
In my house, a good side dish is one that makes the whole meal feel more put together without asking for extra brain power. Green beans cook quickly and they always feel fresh on the plate, even if the rest of dinner is simple. The quick sesame glaze is the kind of thing you can memorize after you make it once. And the crispy shallots, that is my little treat to myself.
By Casey
Ingredients
- 1 lb green beans, trimmed
- 1 shallot, thinly sliced
- 3 tbsp neutral oil
- 2 cloves garlic, minced
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 2 tsp honey
- 1 tsp toasted sesame oil
- 1 tbsp sesame seeds
- Pinch of black pepper
Instructions
- Bring a pot of salted water to a boil. Blanch green beans 2 minutes, then drain and run under cold water to stop the cooking.
- In a skillet over medium heat, warm neutral oil and cook sliced shallot 6 to 8 minutes, stirring, until golden and crisp. Transfer to a paper towel.
- Pour off all but 1 tablespoon oil from the skillet. Add garlic and cook 20 seconds.
- Stir in soy sauce, vinegar, honey, sesame oil, and pepper. Simmer 30 seconds.
- Add green beans and toss 2 to 3 minutes until hot and coated. Sprinkle with sesame seeds.
- Pile onto a serving plate and top with crispy shallots. Serve right away.
Chef Tips
- Blanching keeps the beans bright green and snappy.
- If you are short on time, skip the shallots and use toasted sesame seeds plus sliced scallions.
- Taste the glaze before adding the beans, add a tiny splash of water if it feels too strong.
- This side is great next to chicken, salmon, or a simple rice bowl.
Cook's Notes
- **Color:** Shock the beans in cold water so they stay bright.
- **Shallots:** Slice thin and keep stirring so they brown evenly.
- **Glaze:** Simmer briefly, it should be glossy, not watery.