This easy method yields a satisfying, versatile side dish.
Panic and anxiety quickly settle in.
Green beans are also easy to prepare and dress up with simple ingredients.
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Sometimes, I stir fry them, or I toss them into a salad.
But my real secret to better green beans is simply to bathe them in soy sauce and black vinegar.
As a busy surgical resident and recipe developer, Liu needs tried-and-true techniques that she can trust.
This easy, blanched, sauced dish is her favorite for better green beans.
Green beans natural sweetness balances the salinity of the soy sauce and the pungency of the vinegar.
To help them along, add a little granulated or brown sugar.
And lets be honest: Peeling and mincing garlic are two steps that probably few people enjoy.
I, for one, dont like sticky, smelly garlic on my fingers.
How To Make Better Green Beans
Ready to make better green beans for a satisfying meal?
Bring a saucepan of water to a rolling boil.
Add a tablespoon of sesame or olive oil to the water and a teaspoon of salt.
The oil will add gloss to the beans, and the salt will season the beans early on.
Then, blanch the green beans for about 90 seconds.
I rely on my eyes rather than a timer.
Once the green beans are a deep, bright green, drain them.
When theyre that gorgeous verdant shade, theyre still crunchy.
If you overcook green beans, they wilt, become mushy, and lose their vibrancy.
execute the green beans under cold water or plunge them into a bowl of iced water.
This stops them from cooking and helps retain their crunch.
Add the drained green beans to a serving bowl.
Youll find that, as Liu puts it, beans are the ultimate vehicle for absorbing flavor.
And there you have it.
