Special of the Month features Marinated Green Beans. My impartation for this dish comes from Whole Foods Market. In the deli, they sell a similar recipe, which I love! Unfortunately for me, my local Whole Foods isn’t exactly local. Consequently, I decided to give my hand a try at making this dish.
Something you may not know about me is I do not like soft vegetables. All my veggies have to crisp-tender if they are going to take up space on my plate. These green beans are blanched, just long enough to have the beautiful snap when bitten. Of course, feel free to blanch them to your desired texture.
Ginger, garlic, and toasted sesame oil are one of my favorite flavor combinations. With a touch of sugar or my preference, honey, this comb is the perfect pairing for green beans. Sugar snap peas and snow peas would be equally enjoyable in this.
Soy Sauce Vs. Tamari
As far as the soy sauce is concerned, I prefer reduced-sodium variety myself. If you want a richer flavor go with your favorite Tamari. Tamari is a Japanese version of soy sauce, which is less salty and thicker. However, it may contain wheat depends on the type. Chinese soy sauce is what we commonly use here in the USA. Both are usually readily available in the ethnic food section at most major supermarkets.
Once an hour has passed, be sure to toss the green beans around in the marinade. It is crucial to ensure the green beans get coated evenly.
When the green beans finish, you can eat them cold immediately.
This dish can be served hot. Do not make the ingredients together after the water bath. Instead, heat a little bit of oil in a large skillet to sauté the garlic and ginger for about two minutes. At that point, add in the soy sauce, honey/sugar, toasted sesame seed oil till boiling. Add the green beans and toss to combine, then sprinkle with sesame seeds.