Jacqueline's blog post has great photos guiding you through the recipe:
- 3⁄4lbgreen beans
- 1 1⁄2Ttoasted sesame seed oil
- 1 1⁄2Tlemon juice
- 1Tliquid aminos (or soy sauce/tamari)
Begin by cleaning your green beans and snapping off the stems.
Boil the cup of water in a large sauce pan over medium heat and add the green beans–so little water is needed because the beans just need to steam, not boil.
Cook for 5-7 minutes until bright green.
Dump the contents of the pan into a colander and quickly rinse with cold water. (This is called blanching – the cold water stops the beans from cooking any longer, it keeps them bright green and not mushy.)
Mince the garlic and chop the rosemary if you are using the fresh herb. If you are using dried rosemary grind it up a bit so there aren’t any large pieces.
Heat the oil over medium heat in the same large sauce pan.
Once hot, add the remainder of the ingredients and simmer for 3-4 minutes, or until all of the liquid has cooked off.
Serve right away, while still warm.
If you fry green beans raw, they shrivel on the outside but are still under cooked on the inside. Jacqueline prefers to lightly steam the green beans first, then saute with with some garlic, lemon juice and liquid aminos. That way the beans are soft and fully cooked, but the skin is still tender.finely