Ginger, Carrot and Sesame Green Beans
Ginger, Carrot and Sesame Green Beans
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 106
- Total Fat
- 7 grams
- Saturated Fat
- 1 grams
- Sodium
- 137 milligrams
- Carbohydrates
- 7 grams
- Dietary Fiber
- 2.5 grams
- Protein
- 2 grams
- Sugar
- 3 grams
- Total: 10 min
- Prep: 5 min
- Cook: 5 min
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 106
- Total Fat
- 7 grams
- Saturated Fat
- 1 grams
- Sodium
- 137 milligrams
- Carbohydrates
- 7 grams
- Dietary Fiber
- 2.5 grams
- Protein
- 2 grams
- Sugar
- 3 grams
- Total: 10 min
- Prep: 5 min
- Cook: 5 min
Ingredients
1 tablespoon vegetable oil
1 tablespoon peeled and grated ginger
1 medium carrot, peeled and sliced into thin rounds
12 ounces haricot vert or standard green beans, trimmed
1 tablespoon light soy sauce
1 teaspoon rice vinegar
Toasted sesame oil, for drizzling
Toasted black sesame seeds, for garnish
Directions
- Heat a wok over high heat, and then add the vegetable oil. Add the ginger and cook for 30 seconds. Add the carrots and green beans and stir-fry for 2 minutes (adding a splash of water if necessary to facilitate cooking). Season the vegetables with the light soy, rice vinegar and a drizzle of toasted sesame oil. Garnish with a sprinkling of the toasted white and black sesame seeds.
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