Equipment
Ingredients
Main
- 450 g green beans, trimmed
- 15 ml olive oil
- 30 ml soy sauce
- 22 ml lemon juice
- 1 g salt
- ½ g black pepper
- 6 g sesame seeds, toasted
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 55 kcal
- Protein
- 2 g
- Carbohydrates
- 6 g
- Fat
- 3 g
- Fiber
- 2 g
- Sugar
- 3 g
- Sodium
- 344 mg
- Saturated Fat
- 0 g
- Monounsaturated Fat
- 2 g
- Polyunsaturated Fat
- 1 g
- Potassium
- 190 mg
- Calcium
- 40 mg
- Iron
- 1.0 mg
- Magnesium
- 26 mg
- Phosphorus
- 44 mg
- Zinc
- 0.3 mg
- Vitamin A
- 26 mcg
- Vitamin C
- 11 mg
- Vitamin E
- 0.7 mg
- Vitamin K
- 34 mcg
- Vitamin B6
- 0.1 mg
- Thiamin
- 0.07 mg
- Riboflavin
- 0.09 mg
- Niacin
- 0.7 mg
- Folate
- 27 mcg
- Water
- 75 g
Sources: USDA FoodData Central
Method
Place green beans in a large pot of salted, boiling water (100°C/212°F) for 2 to 3 minutes until tender-crisp.
Drain the beans in a colander and rinse immediately with cold water to stop the cooking process.
Heat olive oil in a large skillet over medium heat.
Add the blanched green beans to the skillet and toss to coat in the oil.
Add the soy sauce and lemon juice to the skillet. Cook for 2 minutes while tossing constantly until the beans are coated.
Remove from heat. Season with salt and black pepper. Garnish with toasted sesame seeds and serve.
Chef's Notes
- For perfectly tender-crisp beans, ensure your blanching water is at a rolling boil before adding them. Do not overcrowd the pot, as this will lower the water temperature and lead to uneven cooking.
- Rinsing the beans under cold water immediately after blanching is crucial for preserving their vibrant green color and stopping the cooking process. An ice bath is even more effective.
- Toast the sesame seeds gently in a dry pan over low heat until fragrant. Watch them closely, as they can burn very quickly.
- Adjust the soy sauce and lemon juice ratio to your preference. A touch more lemon can brighten the dish, while a bit more soy sauce adds depth.
Storage
Refrigerator: 4 days — Store in an airtight container.
Freezer: 1 month — Texture will become softer after thawing.
Reheating: Sauté in a skillet over medium heat for 2-3 minutes until warmed through.
Troubleshooting
Green beans are mushy or dull in color
Cause: Overcooked during the blanching phase
Fix: Cannot be fixed
Prevention: Set a timer and test a bean for texture at the 2-minute mark
Dish is too salty
Cause: Excess soy sauce or added salt
Fix: Add a small squeeze of extra lemon juice to balance the salt
Prevention: Taste the beans after adding soy sauce before adding additional salt
Cultural Context
This dish is a contemporary fusion, blending the fresh, crisp texture of Western-style blanched green beans with the umami-rich flavors of East Asian soy sauce and sesame. It reflects a modern culinary trend of incorporating global ingredients and techniques into simple, everyday side dishes.
