Sesame and ginger bean salad




Prep Time


Cook Time

Green beans need only the briefest of cooking so they maintain their crunch. Serve this summer salad with any Asian-style main.



For the sesame and ginger bean salad

  • 800g green beans — trimmed
  • 2 tablespoons honey
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon oil
  • 1 teaspoon soy sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon sriracha
  • 1 cup frozen peas — defrosted
  • Salt and ground black pepper, to taste
  • 2 teaspoons sesame seeds
  • 2 teaspoon black sesame seeds


For the sesame and ginger bean salad

  • Bring a large saucepan of salted water to the boil. Add the beans and cook for 3 minutes. Drain and transfer to a bowl of iced water to stop the cooking process. After 5 minutes, drain well on paper towels or a clean tea towel. Set aside.
  • Combine the honey, ginger, oil, soy sauce, sesame oil and sriracha in a small bowl.
  • Heat a large pan over medium heat. Add the soy sauce mixture and cook, stirring continuously, for 1–2 minutes or until starting to thicken slightly.
  • Add the beans and stir gently for 2–3 minutes. Stir in the peas and season with salt and pepper.
  • Sprinkle with the sesame seeds and serve hot or cold.