Green Beans with Sesame Sauce
Ginger-spiced green beans make a light and simple side dish. Get the recipe for Green Beans with Sesame Sauce ». Todd Coleman

In our SAVEUR 100 list for January/February 2010, reader Christopher Michel praised Japanese cookbook author Harumi Kurihara for her simple and delicious recipes. These ginger-spiced green beans come from a recipe in her cookbook Everyday Harumi (Conran Octopus, 2009).

Green Beans with Sesame Sauce Green Beans with Sesame Sauce
This Japanese take on green beans amandine subs in sesame seeds for the almonds and rice vinegar for the lemon juice, plus a host of other aromatics.
Yield: serves 6


  • 12 cup sesame seeds, toasted
  • 14 cup soy sauce
  • 2 tbsp. sugar
  • Kosher salt, to taste
  • 1 lb. green beans, trimmed
  • 2 tbsp. rice vinegar
  • 2 tbsp. finely chopped scallions
  • 2 tsp. minced fresh ginger


  1. In a spice grinder or a mortar, finely grind 6 tbsp. sesame seeds. Transfer to a small food processor. Add remaining sesame seeds, soy sauce, and sugar; process into a paste. Set aside.
  2. Bring an 8-qt. pot of salted water to a boil. Add beans; cook until crisp-tender, about 4 minutes. Using a slotted spoon, transfer beans to a large bowl of ice water; let chill. Drain and dry beans. Whisk vinegar, scallions, and ginger with reserved sesame paste in a bowl; add beans and toss.