- 1 1/2 lbs fresh haricots verts or green beans, rinsed
- 2 cloves garlic, crushed or minced
- 1 tablespoon sesame seeds
- 1 tablespoon olive oil
- 1 tablespoon soy sauce
- 1/4 cup low-sodium chicken broth
In a large skillet, warm the oil with the garlic and sesame seeds for about 10 to 15 seconds, long enough for the garlic to be aromatic. Then add the beans and the soy sauce, stirring. Cook over medium-high heat for 4-5 minutes, until the beans turn bright green.
Add the chicken stock, stir, and turn the heat to medium. Cover and cook, stirring once or twice, for 12 minutes or less, if you prefer your beans more crispy. Add salt and pepper if needed.