Instructions
Follow the steps and taste along the way.
Prepare the beans and glaze
Wash the green beans and trim off the ends. Finely chop the garlic and ginger. In a bowl, whisk together the soy sauce, rice vinegar, honey, water, and sesame oil.
Briefly blanch the beans
Bring approximately 2 liters of water to a boil in a large pot, add 4 g of salt and the green beans. Cook for 3 minutes, just until they soften enough to bend easily but remain firm. Drain them and dry thoroughly with a clean kitchen towel.
Toast the sesame seeds
Toast the sesame seeds in a dry pan over medium heat for 1 to 2 minutes, shaking the pan often. Once fragrant and lightly golden, transfer them to a bowl so they stop toasting.
Pan-sear the beans until golden in spots
Heat a wide pan over medium-high heat and add the sunflower oil. Sear the green beans in two batches so the pan is not crowded, for approximately 2 to 3 minutes per batch. Turn them occasionally; they should develop brown spots in places.
Finish with the glaze and sesame
Transfer the green beans to a plate. Reduce the heat to medium, add the garlic and ginger to the pan, and stir for 20 to 30 seconds, just until fragrant. Pour in the prepared mixture and simmer, stirring, for 1 to 2 minutes until slightly thickened. Return the green beans to the pan, toss to coat, and remove from the heat after 30 seconds. Sprinkle with the toasted sesame seeds and serve warm.
