Wok Asian-Style Green Beans

If you're looking for an vegetable Asian side dish that's slightly spicy, considerably tasty, look no further! The sauce with these green beans is so flavorful, and the dish is completely different than my usual steamed veggie regimen.

Wok Asian-Style Green Beans
From Food.com

• 1 pound fresh green beans, ends trimmed
• 1 tablespoon sesame oil
• 2 tablespoons minced garlic
• 1/4 teaspoon crushed red pepper
• 2 1/2 tablespoons soy sauce (I used reduced sodium)
• 1 1/2 tablespoons rice vinegar
• 1 tablespoon brown sugar
• black pepper
• toasted sesame seeds

Boil green beans in a pot of salted water until tender-crisp and bright green, about 3 minutes. Cool completely in an ice bath, drain well, then pat dry with paper towel. 

Heat sesame oil in wok over high heat. Add garlic and chili flakes and stir fry for about a minute. 

Side note: my husband always accuses me of trying to tear gas him when I cook with chili flakes or powder. He believes that by heating chili powder, I am creating a noxious gas that causes his eyes to tear up and throat to become irritated. Funny how it never has the same effect on me or Charlie!

Anyways, next step is to add in beans and stir fry for an additional minute or two. 

Add in soy sauce, vinegar, brown sugar, and black pepper. Cook until the sauce reduces, about 3 minutes.  Top with sesame seeds.