Ingredients

Kosher salt
1 pound green beans, trimmed
2 tablespoons soy sauce
2 tablespoons water
2 teaspoons toasted sesame oil
1/2 teaspoon cornstarch
1/8 to 1/4 teaspoon red pepper flakes
2 teaspoons vegetable oil
3 medium shallots, thinly sliced
2 cloves garlic, chopped
2 teaspoons chopped fresh ginger

1 tablespoon sesame seeds
2 teaspoons rice wine vinegar

Directions

Bring a large pot of cold water
to a boil over high heat and salt it generously. Add the beans, and cook, uncovered, until
just tender, about 6 to 8 minutes. Drain and rinse under cold water, set aside.

Whisk the soy sauce, water, sesame oil, cornstarch, and pepper flakes in a small bowl.

Heat the vegetable oil over medium-high heat in a large nonstick skillet. Add the
shallots, garlic, ginger, and sesame seeds and cook until the vegetables are golden, about
3 minutes. Stir in the green beans and soy sauce mixture, bring to a boil, and cook until
the green beans glaze, about 1 minute. Sprinkle with the vinegar and serve immediately.

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