Japanese-Style Sesame Green Beans

Japanese-Style Sesame Green Beans

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Cooking_Muse 4

"I discovered this dish at my mother-in-law's house during a family holiday buffet. Her being Japanese, she had many friends who brought wonderful Japanese dishes, and this was and has remained one of my favorites. It's light and fresh any time of the year."
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Ingredients

20 m servings 97 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 97 kcal
  • 5%
  • Fat:
  • 6.6 g
  • 10%
  • Carbs:
  • 8.9g
  • 3%
  • Protein:
  • 2.7 g
  • 5%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 233 mg
  • 9%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Warm a large skillet or wok over medium heat. When the skillet is hot, pour in canola and sesame oils, then place whole green beans into the skillet. Stir the beans to coat with oil. Cook until the beans are bright green and slightly browned in spots, about 10 minutes. Remove from heat, and stir in soy sauce; cover, and let sit about 5 minutes. Transfer to a serving platter, and sprinkle with toasted sesame seeds.

Reviews

269
  1. 392 Ratings

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Most helpful positive review

Delicious, pretty and different. I found I needed to cover the pan a few minutes to ensure the beans were cooked crisp-tender before they would turn too brown. I finished these with a dribble of...

Most helpful critical review

Substituted plain green beans for Japanese edamame soy beans. However, mine turned out a little salty, so I think I will cut back on the soy sauce for next time.

Delicious, pretty and different. I found I needed to cover the pan a few minutes to ensure the beans were cooked crisp-tender before they would turn too brown. I finished these with a dribble of...

Very easy and delicious. Everyone at Thanksgiving dinner loved it. You can substitute asparagus for the green beans and sliced or slivered toasted almonds for the sesame seeds.

I used thawed, frozen green beans and it worked, but would have been better with fresh. I also added a clove of minced garlic to the oil with the green beans and it was exactly what I was looki...

We really enjoyed this tasty dish. I did add some fresh garlic to it and some sliced fresh mushrooms. Because of personal time constraints, I actually undercooked the dish at first, chilled it, ...

Very good! A nice change from same old green beans. Be sure to use regular soy sauce as the mild lower salt left them a little boring.

very good recipe. added 3 cloves of garlic when sauteeing as well as red pepper flakes for some heat. thanks!

Loved it..used frozen green beans and half the oils I toasted the sesame seeds first and tossed the beans in gave it a nutttier flavor.. =0)

Delicious! I added roasted red bell pepper for an added kick!

I thought these were pretty good. I used frozen home grown beans and boiled them for a little while first because my husband hates his veggies 'tender crisp' and prefers them softer ... I bet th...