Secrets of Skinny Cooking: Smoky Glazed String Beans
Watch Victoria Dwek as she perfects the ultimate side dish: The Smokey String Bean
One-Pan Glazed Green Beans
When we was working on Everyday Secret Restaurant recipes, Leah Schapira told me that one of her friends kept asking for the recipe for the green beans at one particular Manhattan restaurant. Though I didn’t ask for the recipe (I preferred a different dish there), I did finally get to taste the green beans during visit soon after. And though I liked the smoky, charred flavor, I didn’t like that they were doused in a sweet sauce that likely contained lots of sugar. This version is both light and perfect.
2 lbs green beans (or a combination of green and yellow wax beans)
1 Tbsp fresh minced ginger (or 3 frozen ginger cubes)
2 Tbsp soy or tamari sauce
2 tsp sesame oil
2 tsp honey
1 tsp salt
Coarse black pepper, to taste
Crushed red pepper flakes (for additional heat)
½ tsp sesame seeds
Add ¼ inch water to a saute pan and heat over medium-high heat, until steam rises from the pan. Add green beans, cover, and steam for 3 minutes. Strain green beans and rinse with cold water.
Spray pan with nonstick cooking spray and return to high heat (the pan will already be hot). Add one layer of green beans (you will need to cook them in 2-3 batches) and cook until charred, about 90 seconds per side, or 3 minutes total, flipping halfway through.
Meanwhile, in a small bowl, whisk together, ginger, soy sauce, sesame oil, and honey.
When all beans have been cooked, lower heat, return all beans to pan, add sauce, and stir to coat the green beans. Cook for 1 additional minute.
Yield: 4 (6-ounce) servings