More About Blistered Green Beans with Coconut, Sesame & Scallion Oil
Ingredients
2 scallions, sliced
1 tablespoon minced fresh ginger
5 tablespoons grapeseed oil
1-pound green beans, trimmed
½ teaspoon salt
½ teaspoon ground pepper
3 tablespoons toasted unsweetened coconut flakes
1 teaspoon black sesame seeds
Directions
Step 1
Combine scallions and ginger in a small heatproof bowl. Heat oil in a large skillet over medium-high heat until shimmering. Carefully spoon 3 tablespoons of the oil into the bowl. Add beans to the remaining oil in the pan and cook, without stirring, until starting to blister, about 2 minutes. Season with salt and pepper; continue to cook, stirring occasionally, until the beans are tender, about 5 minutes more. Serve topped with the scallion-ginger oil, coconut and sesame seeds.
Nutrition Facts
Serving Size: about 1 cup
Per Serving: 212 calories; protein 2.6g; carbohydrates 9.7g; dietary fiber 3.8g; sugars 4.1g; fat 19.5g; saturated fat 3.4g; vitamin a iu 858.9IU; vitamin c 15.3mg; folate 43.1mcg; calcium 56.2mg; iron 1.5mg; magnesium 33.2mg; potassium 269.6mg; sodium 298.9mg.
Exchanges: 1 1/2 vegetable, 4 fat
2 scallions, sliced
1 tablespoon minced fresh ginger
5 tablespoons grapeseed oil
1-pound green beans, trimmed
½ teaspoon salt
½ teaspoon ground pepper
3 tablespoons toasted unsweetened coconut flakes
1 teaspoon black sesame seeds
Directions
Step 1
Combine scallions and ginger in a small heatproof bowl. Heat oil in a large skillet over medium-high heat until shimmering. Carefully spoon 3 tablespoons of the oil into the bowl. Add beans to the remaining oil in the pan and cook, without stirring, until starting to blister, about 2 minutes. Season with salt and pepper; continue to cook, stirring occasionally, until the beans are tender, about 5 minutes more. Serve topped with the scallion-ginger oil, coconut and sesame seeds.
Nutrition Facts
Serving Size: about 1 cup
Per Serving: 212 calories; protein 2.6g; carbohydrates 9.7g; dietary fiber 3.8g; sugars 4.1g; fat 19.5g; saturated fat 3.4g; vitamin a iu 858.9IU; vitamin c 15.3mg; folate 43.1mcg; calcium 56.2mg; iron 1.5mg; magnesium 33.2mg; potassium 269.6mg; sodium 298.9mg.
Exchanges: 1 1/2 vegetable, 4 fat
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