These are simple, yet tasty.  A nice change from time to time from the normal salt, pepper, and garlic powder.  Almost Asian like…..

Ingredients

• 1 tbl, plus ½ tsp kosher salt, divided
• 2 pounds green beans, ends trimmed
• 2 tbl canola oil
• ¼ cup finely sliced yellow onion
• ¼ cup red bell pepper, cut into thin matchsticks
• 4 garlic cloves, minced
• 2 tbl butter
• 3 tbl soy sauce
• 1 green onion (white and green parts), finely sliced on bias, for garnish
• 2 tsp sesame seeds, garnish

Cooking Directions

1) In a large stockpot over medium-high heat, bring 1 gallon of water to boil and season with 1 tbl of the salt. Prepare a large bowl of ice water.  Add the green beans to the boiling water and cook till al dente, about 1 minute.  Drain and immediately plunge green beans into the ice water.  When cool, drain the beans in a colander and lay them out to dry on paper towels.

2) In a large sauté pan over high heat, heat the canola oil until smoking. Add green beans, onion, and bell pepper, and saute until the vegetables are charred all over, 1-2 minutes.  Add garlic and cool for 30-40 seconds, until fragrant.  Add the butter, soy sauce, and the remaining ½ tsp of salt, and toss to mix and coat the beans evenly.  Reduce the heat and cook until the sauce is thick enough to coat and stick to the vegetables, about 1 minute.

3) Transfer vegetables to a serving bowl. Garnish with green onion and sesame seeds, and serve

Serves: 6