- Amy F.
Peel and grate 1 tbsp. of fresh ginger. Set aside.
Slice 6 small-medium shallots into half-inch slices, yielding 12 oz. when sliced.
Add 2 tbsp. sesame oil to a sauté pan, then evenly distribute the sliced shallots. Turn heat to medium.
Sauté shallots for 4 minutes, then loosen flip them with a spatula. Add 1 tbsp. ginger, and allow shallots to evenly brown for 4 more minutes. Remove shallots and ginger and set them aside.
Add 2 more tbsp. of sesame oil to the pan with 12 oz. French beans. Sprinkle with salt and pepper, and allow beans to blister for 7-8 minutes, tossing them with the spatula, occasionally.
While beans blister, mix together 3 tbsp. sesame oil, 1½ tsp. Bragg’s Liquid Aminos (or soy sauce), 2 tsp. honey mustard, 1 tsp. honey and 1 tsp. fresh lemon juice.
Once the beans are finished, turn off the heat, add the shallots and sesame sauce. Use the spatula to toss the beans and shallots in the sauce until nicely coated. Remove from pan and serve.