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