I have been making this delicious recipe a whole lot lately so I decided it was time to share it with all of you…
If you’re anything like me the only thing you like more than 5 minute recipes is watching other people eat for 55 minutes at a time. What I mean by that is that I’m basically obsessed with watching Mukbang videos on YouTube and Mommy Tang is my current favorite. She makes these delicious & easy plant-based recipes, then eats them on camera. I know it sounds strange but it’s very enjoyable and she is pretty hilarious too.
10/10 Highly Recommend.
She made something similar to this on her channel and I’ve been making it a ton ever since.
Here is the 5 minute recipe that needs to be on your table tonight!
Quick & Easy Sesame Green Beans
4 cups green beans
1/4 cup water
1 tsp sesame oil
1 tbsp sambal oleek
1 – 2 tbsp toasted sesame seeds
- Start by cleaning up your green beans. I like to chop off the hard stems on each side by lining up a bunch and just chopping with my knife. One of my insta-besties said a great trick would be to tie a bunch with a rubber band then chop off the stems. The rubber band holds them all together making this process easier. This is the most time consuming part of the recipe but trust me it’s worth the effort.
- In a large skillet heat up your water over medium high heat. Add your beans and cook covered for a few minutes until your beans turn a bright green color. Don’t over cook them. Just a nice steam bath until all the water is absorbed/evaporated.
- Remove the lid and add your sesame oil + sambal oleek. Give this a nice stir and fry over medium heat for another few minutes. You can also add a splash of soy sauce if you want them a little saltier.
- Just before they’re all finished cooking, turn off the heat and add a ton of sesame seeds. More than you think. I like to have each bean coated completely. A few tablespoons seems to be enough. Give them one last stir and serve immediately with some rice or anything you like. You can also garnish these with some fresh green onions.
I think these pair great with last week’s Thai Basil Peanut Pesto and a few dumplings as a full dinner, but also great as a side dish. They’re equally delicious served warm or cold.
I hope you enjoy it veganly much!