French Green Beans with Shallots and Sesame Ginger Sauce
These blistered French green beans with shallots and sesame ginger sauce make a perfectly elevated Thanksgiving or Christmas side dish!
Servings: 4 people
Calories: 136kcal
Equipment
- cutting board
- sharp knife
- vegetable peeler
- zester/fine grater
- sauté pan
- spatula
- small mixing bowl
Ingredients
12
oz.
French green beans- 1 tbsp. ginger - grated
6
small-medium
shallots
- 12 oz. when sliced
- 4 tbsp. sesame oil
- sesame seeds - optional, for sprinkling
For the Sesame Sauce:
3
tbsp.
sesame oil
1½
tsp.
Bragg’s Liquid Aminos
- or soy sauce
2
tsp.
honey mustard
- 1
tsp.
honey
- 1
tsp.
fresh lemon juice
Instructions
- Peel and grate 1 tbsp. of fresh ginger. Set aside.
- Slice 6 small-medium shallots into half-inch slices, yielding 12 oz. (340g) 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 without moving them, then loosen them from the pan and flip them with a spatula. Add 1 tbsp. ginger, and allow shallots to evenly brown for 4 more minutes. When nice and brown, remove shallots and ginger from the pan and set aside.
- Add 2 tbsp. of sesame oil to the pan with 12 oz. (340g) French green beans. Sprinkle with salt & 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.
Notes
1. Slice your shallots nice and thin.
Slice the shallots about half an inch thin, they’ll get nice and crispy that way. It’s also OK if one side of them blackens a little bit in the pan. It makes them extra crispy – just make sure not to blacken both sides. then they’re just burned ;)2. Snip the little ends of the beans.
Make sure to slice off the little stems of the beans before sautéing. They’re not very appetizing, even when cooked.3. To prevent wilting when reheating:
Cook the shallots as the recipe instructs, but sauté the beans in a pan for only 5-7 minutes, combine with cooked shallots and sesame sauce, then refrigerate in a container with a lid. Then to reheat, sauté them again in a pan for just 4-6 minutes and serve.Nutrition
Serving: 2oz. | Calories: 136kcal | Carbohydrates: 8g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Sodium: 136mg | Potassium: 179mg | Fiber: 2g | Sugar: 4g | Vitamin A: 587IU | Vitamin C: 11mg | Calcium: 31mg | Iron: 1mg