Ginger Garlic Green Beans

Ingredients

• Green beans

  Snap beans, raw

  16 oz or 454g

• Garlic

  Raw

  3 clove or 9g

• Salt

  Table

  1 dash or 0.4g

• Soy sauce

  Made from soy (tamari)

  1 tbsp or 18g

• Ginger root

  Raw

  1 tbsp or 6g

• Rice wine vinegar

  2 tsp or 10g

• Sesame oil

  Salad or cooking

  ½ tsp or 2g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  1 tbsp or 14g

• Sesame seeds

  Seeds, whole, dried

  2 tsp or 6g

Directions

1. Peel and grate the ginger. Trim the ends of the green beans and cut them into 1/2-inch pieces.
2. In a 6-quart pot, bring well-salted water to a boil. Add the green beans and cook uncovered until just tender, about 6 to 7 minutes. Drain and immediately plunge into an ice bath to halt cooking. Drain again and pat dry.
3. While the beans are cooking, mince the garlic and mash it into a paste with a pinch of salt. In a large bowl, combine the garlic paste, soy sauce, grated ginger, rice wine vinegar, sesame oil, and vegetable oil.
4. Add the cooked green beans to the bowl and toss to coat them evenly with the dressing. Serve the beans sprinkled with toasted sesame seeds.