SAUTEED ASIAN-STYLE GREEN BEANS

Adapted from Cook’s Illustrated, Nov./Dec. ’08

1 tsp. toasted sesame oil
1 tsp. grated fresh ginger
1 Tbls. chili-garlic paste
2 tsp. canola or peanut oil
1 lb. Green Beans
salt & ground black pepper
1/4 cup water
2 tsp. toasted sesame seeds

Wash green beans, snip off the stem ends and cut into 2-inch pieces. Combine sesame oil, fresh ginger, and chili-garlic paste in a small bowl, set aside. Heat canola or peanut oil in 12- inch non-stick skillet over medium heat until oil begins to smoke. Add beans, 1/4 tsp. salt and 1/8 tsp. pepper; cook, stirring frequently, until beans are spotted brown, 4 to 6 minutes. Add water, cover and cook until beans are bright green and still crisp, about 2 minutes. Remove cover, increase heat to high and boil off all water in 30 to 60 seconds. Add ginger mixture, stirring frequently until beans are just tender, lightly browned and beginning to wrinkle, 1 to 3 minutes longer. Transfer to a serving bowl, sprinkle with sesame seeds. Serve immediately.