One of the first “big kid” responsibilities that my mom assigned me in the kitchen when helping her was snapping green string beans. Now I have the hand motion down pat. *snap*, *snap* and pop in half with the slightest pressure between my thumb and index (a trick if you’re stretching the meal/doubling the serving). I loved helping my mom in the kitchen.
This year for Easter I decided to serve some fresh green beans as a side with a twist. “Don’t do anything too weird, Anna” That’s what my mom said when she passed the baton to me to take charge of this year’s Easter menu. Typically we will throw some bacon, ham bone, or smoked meat in for a quick and easy southern styled and equally soulful dish. However I had this large piece of lonely ginger just begging for some attention. Thus, I obliged. Since I received several compliments along with requests for seconds and thirds I decided I would share my recipe. Enjoy!
- Trimmed Green Beans (1 pound)
- Beef Broth (1/3 cup)
- Fresh Ginger Root (1 tablespoon, peeled and minced)
- Shallot ( finely chopped )
- Garlic (2 Cloves, minced)
- Sesame Oil ( 2 tablespoons)
- Sesame Seeds ( tablespoon)
- Soy Sauce (2 tablespoons)
- Red Bell Pepper ( sliced)
- Honey ( 1 tablespoon)
- Jalapeno (finely chopped, remove some seeds for lesser spice)
- Crushed Red Pepper ( to taste)
- Kosher Salt ( to taste)
- Heat a nonstick skillet. Add 2 tablespoons of sesame oil. Add garlic, ginger, and shallots and lightly saute.
- After about 30 seconds or when garlic starts to brown a little, add the green beans, chopped jalapeno, and sliced red bell pepper. Stir ingredients well to coat with the oil and chopped saute.
- Season with kosher salt and crushed red pepper and cover skillet.
- While green beans are cooking, whisk together soy sauce, beef broth, sesame seeds, and honey in a mixing bowl.
- After about 5 minutes lower heat, stir in soy sauce mixture, and allow to simmer for 3-5 more minutes. (longer cook time for a softer green bean)
- Remove from heat and sprinkle a few more sesame seeds on top of the dish to serve.