I saw this recipe and read the comments... Some people who didn't enjoy this might prefer my reversion. (Especially the "bland" and "oily" comments) With some minor tweaks (I found it bland as written as well) I managed to really crank up the taste on this dish. Here is what I did.
Used Butter instead of olive oil... About 3-4oz (I only cook in olive oil if the recipe would benefit from the flavor of olive oil. IMO this dish doesn't. Green beans were made for butter)
Brought my heat up so that the butter was just starting to bubble... Added 1 1/2 tbsp of "raw" white sesame seeds. Stir often... Don't let the butter brown. (A lot of the exploding seeds comments are because you're heating the seeds up too high and too fast) The seeds will gradually toast and turn a nice light brown colour. I added 1 1/2 lbs of fresh, clipped green beans in 2" pieces.
Toss the beans often... You need to cook the beans a bit without letting seeds settle and burn. (It happens quick!) After about 2 mins (the beans turned bright green, but were still crisp) Pour in 1 1/2 cups of unsalted chicken stock. The pan should be hot enough to sizzle and almost immediately boil, but not too hot that you have a nuclear explosion! (a lot of comments that the stock immediately disappeared= The pan was way too hot!) Cook the beans in stock about 3-4 minutes till al dente. Remove the beans to a dish. Reduce the liquid down by 2/3.. Re-add the beans, toss and serve! Beautiful taste, texture & aroma. S&P to taste
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I saw this recipe and read the comments... Some people who didn't enjoy this might prefer my...