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  • 1 lb. green beans, ends trimmed
  • 1 Tbs. peanut oil
  • 3 large cloves garlic, each cut lengthwise into 4 slices
  • 1 Tbs. sesame seeds
  • 1 tsp. salt
  • 1 tsp. dark sesame oil
  • 1 tsp. tamari or soy sauce


Bring large pot of water to a boil. Fill large bowl with ice water. Boil beans 4 minutes. Using slotted spoon, immediately transfer beans to ice water. Drain and dry beans. This can be done up to 8 hours ahead; refrigerate beans until ready to use.

In wok or large, heavy skillet, heat peanut oil over high heat. Add garlic and cook, stirring often, until golden, about 1 minute. Transfer to small plate lined with paper towels to drain. Set aside.

Add beans, sesame seeds and salt to wok. Stir-fry, pressing beans against sides until charred in a few places, 2 to 3 minutes. Transfer beans to serving bowl.

Add sesame oil, tamari or soy sauce and reserved garlic to pan. Stir-fry until heated through, then add to beans and toss to combine. Season to taste with freshly ground pepper. Serve hot or at room temperature.

Nutrition Information

  • Calories 61
  • Carbohydrate Content 6 g
  • Cholesterol Content 0 mg
  • Fat Content 4 g
  • Fiber Content 3 g
  • Protein Content 2 g
  • Saturated Fat Content 1 g
  • Sodium Content 417 mg
  • Sugar Content 0 g

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