Blackened Green Beans With Garlic, Sesame and Ginger 4.000

Deb Lindsey for The Washington Post

Mar 19, 2014

A few ingredients and high heat bring interest to a simple side dish.

Make Ahead: You will have leftover sesame-ginger dressing, which can be refrigerated in an airtight container for up to 5 days.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings

  • For the dressing
  • 1/2 cup plain rice vinegar
  • 1/4 cup water
  • 1/4 cup yellow miso
  • 3 scallions, white and light-green parts, chopped (1/3 cup)
  • 2 tablespoons sugar
  • 3-inch piece peeled ginger root, finely grated
  • 2 tablespoons low-sodium soy sauce
  • 4 teaspoons canola oil
  • 2 teaspoons toasted sesame oil
  • For the beans
  • 3 tablespoons canola oil
  • 2 cups fresh green beans (untrimmed)
  • 3 cloves garlic, cut into very thin slices
  • 1-inch piece peeled ginger root, finely grated
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper


For the dressing: Combine the vinegar, water and miso in a jar with a tight-fitting lid. Seal tightly and shake until well combined.

Add the scallions, sugar, ginger, soy sauce and oils; seal and shake to form an emulsified dressing. The yield is a generous 1 1/2 cups.

For the beans: Heat the oil in a large, heavy skillet over high heat. Once the oil shimmers, add the beans; stir-fry for 2 or 3 minutes, until the beans are bright green, well crisped and blackened in spots.

Reduce the heat to medium. Add the garlic, ginger, salt and pepper; stir-fry for about 5 minutes, being careful not to let the garlic burn. Pour half of the dressing over the beans.

Serve hot; pass extra dressing at the table.

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Recipe Source

Adapted from recipes at and

Tested by Randy Richter.

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