Asian Green Beans

• 1- 1/2 pound Fresh Green Beans, Ends Trimmed (frozen Doesn't Work As Well)
• 1- 1/2 Tablespoon Sesame Oil
• 2 Tablespoons Chopped Fresh Garlic (or To Taste)
• 1/4 teaspoons Crushed Red Pepper Flakes (optional Or Adjust To Taste)
• 3 Tablespoons Soy Sauce
• 1- 1/2 Tablespoon Rice Vinegar
• 1 Tablespoon Brown Sugar (can Use A Little More, If Desired)
• Black Pepper To Taste
• Kosher Salt (optional, To Taste)
• Cornstarch (mixed With Cold Water To Thicken Sauce)
• Sliced Almonds Or Sesame Seeds (optional)

1. Cook the green beans in a pot of boiling salted water until JUST crisp-tender (about 3 minutes) plunge into an ice water bath to cool completely.
2. Drain well and pat the beans dry using paper towels.
3. NOTE: You can store the beans in a paper towel lined Ziploc bag, and assemble the dish the following day.
4. Frozen green beans dont work as well as fresh green beans.
5. Heat sesame oil in a wok or large skillet over high heat; add in garlic and red pepper flakes (if using).
6. Stir-fry the garlic mixture for 1 minute.
7. NOTE: I keep a jar of Chili Garlic sauce on hand, and add about 1 Tablespoon of this, along with the soy sauce mixture.
8. It kicks up the heat a bit.
9. Add in beans and stir-fry for about 2 minutes.
10. Add in soy sauce, rice vinegar, brown sugar and black pepper; cook until the sauce reduces slightly and coats the beans (about 1-1/2-2 minutes longer).
11. If you want a thick sauce mix a small amount of cornstarch (make sure to first mix it with a small amount of cold water and add the mixture towards the end of the stir-fry process).
12. Add in the almonds or sesame seeds; toss to coat and transfer to a bowl.

green beans, sesame oil, fresh garlic, red pepper, soy sauce, rice vinegar, brown sugar, black pepper, kosher salt, cornstarch, sesame seeds

Taken from tastykitchen.com/recipes/appetizers-and-snacks/asian-green-beans-2/ (may not work)