Serves 4

1 pound green beans, ends trimmed, rinsed and dried

3 teaspoons peanut oil

½ teaspoon kosher salt

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