Sambal Green Beans
These Sambal Green Beans are so tasty plus they're super quick and easy to make! If you like Asian flavors, you’ll definitely love them!
Prep Time5 minutes mins
Cook Time10 minutes mins
Passive Time5 minutes mins
Servings: 4
Author: Francine Lizotte
Course: Side Dish
Cuisine: Asian, Malaysian
Keyword Dairy Free, Healthy, Legumes/Beans, Quick & Easy, Spicy, Vegan & Vegetarian, Vegetables
- 1 lb. (500 g) green beans, trimmed
- 2 tbsp. low-sodium soy sauce
- 1 tbsp. sesame oil tips & tricks
- 1 tbsp. sambal oelek
- 1 tbsp. brown sugar
- 2 tbsp. canola oil tips & tricks
- 2 tbsp. ginger, minced
- 3 large cloves garlic, pressed
- ground Himalayan pink salt, to taste
- freshly ground black pepper, to taste (I always use mixed peppercorns)
- 1 tsp. sesame seeds, for garnish
Blanch green beans in boiling salted water for 3 to 4 minutes.
Using a spider strainer, transfer them to an ice bath; set aside for 5 minutes.
Drain beans in a colander before placing them on a single layer on a cutting board lined with paper towels. Pat them dry using more paper towels; set aside.
In a bowl, whisk together soy sauce, sesame oil, sambal oelek and brown sugar; set aside
In a wok or a large skillet over medium-high heat, add oil. When hot, add ginger and garlic; sauté for 30 seconds.
Add blanched beans and toss constantly for 3 minutes.
Pour in the soy sauce mixture and stir to coat; toss continuously for 1 minute.
When the sauce starts simmering, season lightly with ground sea salt and freshly ground black pepper. Add sesame seeds and stir to combine.
Remove from the heat and serve immediately.