Green Beans Recipe

Prepare green beans

Trim the stem ends from the green beans and rinse thoroughly. If beans are long, halve them so pieces are about 2–3 inches long.

Blanch (optional but recommended)

Bring a medium pot of salted water to a rolling boil (use a generous pinch of coarse salt). Add the green beans and cook 2–3 minutes until bright green and just tender-crisp. Immediately transfer beans to a bowl of ice water (or run under very cold water) to stop cooking. Drain and pat dry.

Make garlic soy glaze

In a small bowl combine soy sauce, oyster sauce (if using), mirin (if using), brown sugar (or honey), and 2 tablespoons water. Stir until sugar dissolves. Set aside.

Sauté aromatics

Heat a large skillet or sauté pan over medium-high heat. Add vegetable oil and butter. When butter melts and oil shimmers, add minced garlic and sauté 20–30 seconds until fragrant but not browned.

Cook green beans

Add the blanched and drained green beans to the skillet. Toss to coat in oil and garlic and spread into a single layer. Sauté 2–3 minutes, stirring occasionally, until beans develop a few light charred spots and are heated through.

Glaze and finish

Pour the prepared soy glaze over the beans and stir constantly for 1–2 minutes until the sauce thickens slightly and coats the beans. Add sesame oil, black pepper, and red pepper flakes (if using). Continue to toss 30 seconds more to combine and reduce heat to low. Taste and adjust seasoning; add a pinch of salt only if needed.

Serve

Transfer glazed green beans to a serving dish. Sprinkle with toasted sesame seeds. Serve immediately.