Sesame Garlic Green Beans (Printable)

Tender green beans with garlic and sesame, topped with crunchy fried onions for a savory side.

# What You'll Need:

→ Vegetables

01 - 1 lb fresh green beans, trimmed
02 - 2 cloves garlic, finely minced

→ Aromatics & Condiments

03 - 1 tbsp sesame oil
04 - 1 tbsp low-sodium soy sauce
05 - 1 tsp rice vinegar

→ Garnishes

06 - 2 tbsp toasted sesame seeds
07 - 1 cup crispy fried onions

→ Optional

08 - 1/4 tsp crushed red pepper flakes
09 - Freshly ground black pepper to taste

# Method:

01 - Bring a large pot of salted water to a boil. Add green beans and blanch for 2 to 3 minutes until vibrant green and crisp-tender. Drain and immediately plunge into ice water to stop cooking. Drain again and pat dry.
02 - Heat sesame oil in a large skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant, being careful not to let it brown.
03 - Add the blanched green beans to the skillet. Stir-fry for 3 to 4 minutes until they are heated through and just starting to blister.
04 - Drizzle in the soy sauce and rice vinegar. Toss to coat and cook for another minute.
05 - Remove from heat. Sprinkle with toasted sesame seeds and, if using, red pepper flakes and black pepper.
06 - Transfer to a serving platter and top generously with crispy fried onions just before serving to retain their crunch.

# Expert Advice:

01 -
  • The texture contrast between tender beans, toasted sesame, and those shattered crispy onions hits three different notes in one bite.
  • Takes barely twenty-five minutes from fridge to table, making it perfect for weeknight dinners when you want something that feels intentional.
  • Tastes impressive enough to serve at gatherings but simple enough that you won't stress while everything else is cooking.
02 -
  • The blanching step isn't optional—it sets the beans to a tender-crisp texture that you cannot achieve through skillet cooking alone, and it guarantees even cooking throughout.
  • Temperature control matters more than speed here; medium heat gives the garlic time to perfume the oil without browning, and rushing to high heat defeats the purpose.
03 -
  • Pat your blanched beans completely dry before they hit the skillet—any water clinging to them will steam instead of sear, which means no golden color and less flavor development.
  • Keep your sesame seeds and crispy onions in separate containers until service time; this takes thirty seconds and completely changes whether people remember this dish as extraordinary or forgettable.
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