These beans nicely complement an Asian-inspired menu, and they can be roasting in the oven while the wok is occupied with a stir-fry. But do not limit yourself to nights when you are making a stir-fry; these beans are tasty anytime.
SERVES 4 TO 6
INGREDIENTS:
- 2 tablespoons toasted sesame oil
- 2 tablespoons soy sauce
- 1 tablespoon rice wine or dry sherry
- 2 garlic cloves, minced
- 2 pounds green beans, ends trimmed
- Freshly ground black pepper
INSTRUCTIONS:
- Preheat the oven to 450°F. Lightly oil a large shallow roasting or half sheet pan.
- In a small bowl, combine the sesame oil, soy sauce, rice wine, and garlic.
- Arrange the green beans in a single, uncrowded layer in the pan. Drizzle the sauce over the beans and roll until evenly coated.
- Roast for about 15 minutes, until the beans are well browned, shaking the pan occasionally for even cooking.
- Transfer the beans to a serving bowl and season with pepper to taste. Serve immediately
