Green Beans Asian style

This can be served as a side dish or just eaten with plain rice.

A bag of green beans us not so common during this time of the year. But I have got one and it looked good. I cook them ususlly and prepare them as a salad or as a warm vegetable side dish. Preparing them in a wok was new to me.

I can not pinpoint the country this dish comes from. I used Korean, Japanese and Chinese ingredients for it. 

I took the time and cut the beans lengthwise after cutting off tops ans tails. It is a lot of work, but it reduces the cooking time later.

Ingredients:

500 g green beans

1 shallot, 1 spring onion, 3 cloves of garlic, 25 g fresh ginger

1 tbsp rapeseed oil, salt and pepper, 1 tbsp sesame oil

60 ml water, 30 ml Sake, 3 tbsp Japanese soy sauce, 1 tbsp dark soy sauce,

3 tsp Gochugaru hot pepper flakes, 2 tsp Muscovado sugar, 1 tbsp rice vinegar

2 tsp roasted sesame seeds 

Start the beans in rapeseed oil. Season with salt and pepper and cook on medium high heat for 5 min. Take them out. Add sesame oil to the pan and out chopped onions, garlic and ginger in. Cook for 5 min. Add the beans to the pan, pour in water and Sake and cook for 6 min. Now in with the rest of the ingredients, except the sesame seeds. Cook until the beans are tender and check the seasoning. If it is too salty, add more Sake and sugar.

Finish with sesame seeds.