Spicy String Beans with Black Sesame Seeds
We have an ongoing war among some of our staff members, and it centers around green beans. Our chef, Eddy, insists on cooking them just until al dente, whereas I cannot abide a crunchy green bean. It’s entirely up to you, of course; the timing I give here is for making them the way I like them: fully cooked!
Recipe information
Yield
serves 3 to 4
Ingredients
Preparation
Step 1
Bring a large saucepan of well-salted water to a boil. Add the beans and cook until tender (or to your liking), 3 to 4 minutes. Strain the beans into a colander (do not rinse), then spread them on a towel-lined baking sheet. Let cool.
Step 2
In a small bowl, combine the vinegar, sugar, and a big pinch of salt and whisk to dissolve. Add the olive oil, fish sauce, sesame oil, and chile and whisk again.
Step 3
Put the beans in a large bowl and drizzle the dressing over. Sprinkle with the sesame seeds and toss well to combine.
Step 4
Taste and season with more salt if desired.
