I served this as a side dish when I made my Kalbi recipe. I honestly just wanted to put something together to get a little color on my dinner table. I always want to have some type of vegetable dish when I serve up my dinner to get my kids used to eating the colored stiff. This is filled with a little of different flavors and has a good texture along with it so it leaves you good and full. You can scale back on some of the flavors like the sesame oil if you can’t handle too much.
3 C. Frozen Green Beans
½ Small Onion, diced
3 T Red Bell Peppers, diced (optional)
1 tsp. Garlic, minced
2 T Sesame Oil
1 T Low Sodium Shoyu
1 ½ tsp Powdered Ginger
½ tsp Ground Black Pepper
½ T Toasted Sesame Seeds
½ T Black Sesame Seeds
Take out the green beans and place them into a blow to allow them to defrost for about 20-30 min.
In a small pan combine thawed green beans, onions, bell peppers and garlic and sauté for about 5 minutes on medium heat until the green beans are mostly cook.
Stir in everything else but the sesame seeds and let simmer for another 5 minutes until the onions are slightly transparent and the green beans are cooked through.
Take off the heat and mix in the black sesame seeds. Pour into a serving dish and garnish with the toasted sesame seeds.