We have an ongoing war among some of our staff members, and it centers around green beans. Our chef, Eddy, insists on cooking them just until al dente, whereas I cannot abide a crunchy green bean. It’s entirely up to you, of course; the timing I give here is for making them the way I like them: fully cooked!
Recipe information
Yield
serves 3 to 4
Ingredients
Preparation
Step 1
Bring a large saucepan of well-salted water to a boil. Add the beans and cook until tender (or to your liking), 3 to 4 minutes. Strain the beans into a colander (do not rinse), then spread them on a towel-lined baking sheet. Let cool.
Step 2
In a small bowl, combine the vinegar, sugar, and a big pinch of salt and whisk to dissolve. Add the olive oil, fish sauce, sesame oil, and chile and whisk again.
Step 3
Put the beans in a large bowl and drizzle the dressing over. Sprinkle with the sesame seeds and toss well to combine.
Step 4
Taste and season with more salt if desired.
