Sunday, May 8, 2011


Green beans can be served in a variety of ways.  In making this dish I included some mushrooms and sugar snap peas but it can also be made with just green beans.   When buying green beans, I prefer french beans as they are a thinner bean.  The recipe is very simple and combines the tastes of seasoned rice vinegar, sesame oil and garlic.  I like using seasoned rice vinegar in a variety of dishes.  I served this recipe cold but it can also be served hot or warm.

1 tbsp olive oil
1 clove of garlic, minced
1 pound of green beans 
6 mushrooms, thinly sliced
handful of sugar snap peas
2 tbsp seasoned vinegar
2 tbsp sesame oil
salt and pepper to taste


In a medium size frying pan, heat oil on medium heat.  Add garlic and saute for 1 minute.  Add mushrooms and cook for another 2 minutes.  Stir so that mushrooms and garlic doesn't stick to the pan.  Add the green beans and continue to saute the vegetables until the beans start to become tender (about 5 minutes).  You don't want to overcook the beans.  Add the sugar snap peas if using and continue cooking for another minute or two.  Season with salt and pepper if desired.  Remove the vegetables from the pan and place into a serving dish.  If using right away, mix the vinegar and sesame oil and pour over the beans.  If you are not serving this dish right way, store in the fridge until ready and add the vinegar and sesame oil before serving.  Serves 4 to 5.

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