Equipment
Ingredients
Produce
- 400 g string beans, ends trimmed
Sesame Garlic Dressing
- 30 g chinese sesame paste, stirred well
- 15 ml light soy sauce
- 15 ml rice vinegar
- 10 ml toasted sesame oil
- 2 garlic, minced
- 5 g granulated sugar
- 15 ml warm water
Garnish
- 5 g toasted sesame seeds
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 115 kcal
- Protein
- 4 g
- Carbohydrates
- 11 g
- Fat
- 7 g
- Fiber
- 4 g
- Sugar
- 5 g
- Sodium
- 222 mg
- Saturated Fat
- 1 g
- Monounsaturated Fat
- 3 g
- Polyunsaturated Fat
- 3 g
- Potassium
- 270 mg
- Calcium
- 85 mg
- Iron
- 2.0 mg
- Magnesium
- 40 mg
- Phosphorus
- 109 mg
- Zinc
- 0.7 mg
- Vitamin A
- 35 mcg
- Vitamin C
- 13 mg
- Vitamin E
- 0.5 mg
- Vitamin K
- 43 mcg
- Vitamin B6
- 0.2 mg
- Thiamin
- 0.19 mg
- Riboflavin
- 0.15 mg
- Niacin
- 1.3 mg
- Folate
- 42 mcg
- Water
- 98 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
In a mixing bowl, combine the sesame paste, soy sauce, rice vinegar, toasted sesame oil, minced garlic, and sugar. Whisk together until a thick paste forms.
Gradually whisk the warm water into the sesame mixture until the dressing is smooth and emulsified, resembling the consistency of heavy cream.
Fill a medium pot with 3 centimeters of water. Place the steamer basket inside, cover with a lid, and bring the water to a rolling boil (100C/212F) over medium-high heat.
Place the trimmed string beans into the steamer basket in an even layer. Cover the pot and steam for 4 to 5 minutes.
Carefully remove the hot string beans from the steamer and immediately transfer them to the mixing bowl with the sesame garlic dressing. Toss thoroughly so the heat helps the beans absorb the flavors.
Let the beans sit for 5 minutes to absorb the dressing. Transfer to a serving platter and sprinkle evenly with toasted sesame seeds before serving.
Chef's Notes
- Using authentic Chinese sesame paste yields a deeper, more roasted nuttiness compared to Mediterranean tahini, as the seeds are toasted longer before grinding.
- Tossing the string beans in the dressing while they are still steaming hot expands the pores of the vegetable, allowing the umami and garlic notes to penetrate deeply rather than just sitting on the surface.
- If your jar of sesame paste has separated with oil on top and a solid block underneath, microwave the jar briefly for 10 seconds and use a chopstick to aggressively stir it back together before measuring.
Storage
Refrigerator: 3 days — Store in an airtight container. The green beans will lose some of their vibrant color over time due to the acidity in the dressing.
Troubleshooting
Dressing clumping or seizing up instead of getting smooth
Cause: Sesame paste can seize if combined with cold liquids too quickly, or different brands have lower moisture contents
Fix: Whisk in an additional 5 to 10 milliliters of warm water very vigorously until the emulsion restores itself
Prevention: Ensure water used to thin the dressing is warm, and whisk liquids in gradually rather than all at once
String beans are dull olive-green and mushy
Cause: Overcooking during the steaming process
Fix: Cannot be fixed. Serve as a softer textured dish
Prevention: Set a timer strictly for 4 minutes and check doneness immediately. Do not leave beans sitting in the hot, covered steamer off the heat
Cultural Context
This style of dressed vegetable is deeply rooted in Chinese liangban preparation, which focuses on cold or room-temperature dishes designed to balance a larger meal. The pairing of roasted sesame paste, garlic, and soy sauce creates a classic flavor profile that cuts through the heat of summer while acting as an appetite-stimulating palate cleanser.
