1 pound green beans, ends trimmed, rinsed and dried
3 teaspoons peanut oil
½ teaspoon kosher salt
- This drone footage of inside Bertha’s tunnel is like something out of ‘Star Wars’
- Seattle City Council kills sale of street for Sodo arena; Sonics fans despair
- School board rebukes Bellevue football program; possible two-year ban for coach Butch Goncharoff
- Man killed by car pulling out of Seattle parking garage
- Ted Cruz ends his bid for Republican presidential nomination
Most Read Stories
1 tablespoon soy sauce
1 tablespoon finely grated fresh ginger
1 teaspoon sesame oil
½ teaspoon Asian red chili paste (see note, below)
1 garlic clove, finely chopped
1. Roast: Toss beans with 2 teaspoons peanut oil and the salt. Spread out on a rimmed baking sheet and slide into a 425-degree oven. Roast, shaking once or twice, until beans are wrinkled and browned in spots, about 14 minutes.
2. Mix: Meanwhile, stir together soy, ginger, sesame oil and chili paste. Pour into a serving bowl.
3. Stir-fry: Measure remaining 1 teaspoon peanut oil into a wok or large, heavy skillet. Heat over medium-high. Add garlic and cook, stirring, a few seconds. Add beans. Toss.
4. Season: Scoop beans into the serving bowl. Toss to coat with sauce. Enjoy.
Note: Asian red chili paste is available in the grocery store, alongside other Asian products, or from specialty markets.
— Leah Eskin, Chicago Tribune