Ingredients

2 tablespoons sesame seeds
3 tablespoons soy sauce
1 teaspoon cornstarch
2 teaspoons dry mustard powder
2 tablespoons honey
1 teaspoon red pepper flakes
1 cup water
1 pound green beans, washed and trimmed
1 red bell pepper, thinly sliced
2 tablespoons dark sesame oil

Cooking Instructions

Toast the sesame seeds in a small pan over medium heat until lightly browned. Set aside.

Combine the soy sauce, cornstarch, dry mustard powder, honey, and red pepper flakes in a small bowl. Whisk together and set aside.

Put the water into a wok or large pan and bring to a boil over high heat. Reduce the heat to medium-high and add the green beans. Simmer the beans uncovered until they are almost tender, stirring occasionally. This should take about 7-10 minutes (at that point, there should be a only small amount of water left in the pan.) Add the red bell pepper strips and continue to simmer. When all of the water has evaporated and the vegetables are tender, add the soy sauce mixture (if the water evaporates before the vegetables are cooked, just add another tablespoon or two of water to the pan and continue cooking). Toss until the vegetables are well coated, letting the sauce boil and thicken a bit. It should just take a minute or two for the sauce to thicken and the beans to be nicely glazed. Take the pan off heat. Stir in the sesame oil, sprinkle with the toasted sesame seeds and serve.

Makes 4 to 6 servings

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recipe courtesy of elliemay.com