Ginger Garlic Green Beans

Ingredients

• Sesame seeds

  Seeds, whole, roasted and toasted

  1 ½ tsp or 8g

• Sesame oil

  Salad or cooking

  ½ tsp or 2g

• Soy sauce

  Made from soy (tamari)

  1 tbsp or 18g

• Green beans

  Snap beans, raw

  4 ½ cup, pieces or 450g

• Rice wine vinegar

  2 tsp or 10g

• Garlic

  Raw

  3 clove or 9g

• Ginger root

  Raw

  1 tbsp or 6g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  1 tbsp or 14g

Directions

1. Peel and grate enough ginger for 1 tablespoon. Cut green beans into 1/2-inch pieces.
2. Cook beans in a 6-quart pot of boiling well-salted water, uncovered, until just tender, 6 to 7 minutes. Drain in a colander, then plunge into an ice bath to stop cooking. Drain beans and pat dry.
3. While beans cook, mince and mash garlic to a paste with a pinch of salt, then stir together with soy sauce, ginger, vinegar, and oils in a large bowl.
4. Add beans and toss. Serve sprinkled with toasted sesame seeds.

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