Ginger-Sesame Green Beans

These green beans are a superb addition to any dish, especially my Orange Chili-Glazed Shrimp.  Thank you Weight Watchers for having a great recipe inventory, even though I didn’t vibe with your new point system.  🙂


  • 1/2 lb. uncooked string beans, trimmed and cut diagonally into 2-inch pieces (about 2 cups)
  • 1 tsp. canola oil
  • 2 cloves garlic, minced
  • 2 tsp. fresh ginger root, peeled and minced
  • 2 tsp. low-sodium soy sauce
  • 1/2 tsp. dark sesame oil
  • 1 tsp. sesame seeds, toasted
  1. Bring a large pot of water to a boil; add the green beans and cook until crisp-tender, 3-4 minutes; drain.
  2. Heat the canola oil in a large nonstick saucepan over medium-high heat.  Add the garlic and ginger; cook, stirring frequently, about 1 minute.  Stir in the green beans, soy sauce and sesame oil; heat through.  Remove from the heat and sprinkle with the sesame seeds. 
Yields:  1/2 cup per serving.
You could substitute broccoli, asparagus, sow peas, or sugar snap peas for the green beans, if you like.

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