Sautéed Green Beans with Ponzu Sauce

 

Another recipe to use up the plethora of green beans I’ve been getting from my home garden. This is really more of a “method” than a recipe, as it’s so simple to make. But the result is a delicious Japanese-inflected version of sautéed green beans that would go well with seared fish or teriyaki chicken or beef, along with a side of steamed rice.

Ponzu—which gives the dish its tangy, umami-laden flavor—is a bottled sauce found in the Asian foods aisle of most supermarkets, made from soy sauce, citrus juice, rice vinegar, and sugar. It’s traditionally used as a marinade or dressing for meat or fish or as a dipping sauce for sushi, but it works wonderfully as the primary flavor agent for these green beans. Feel free to add chopped ginger or garlic or other vegetables such as onions to this stir-fry—whatever suits your fancy!

I was preparing a meal for eight people, hence the mound of green beans in the photos, but I’ve cut the recipe in half, here.

Sautéed Green Beans with Ponzu Sauce

(serves 4 as a side dish)

Ingredients

1 lb. green beans, trimmed

1 tablespoon neutral oil

1 tablespoon toasted sesame oil

¼ cup ponzu sauce

½ teaspoon black pepper (not pictured)

Directions

Heat the neutral oil over medium-high heat in a large skillet or wok until shimmering, then add the green beans. Sauté, tossing often, until they’re all covered with oil and they start to brown.

Pour in ¼ cup of water and continue to cook, covered, to allow the beans to steam for 2-3 minutes, until tender.

Remove the cover and continue to sauté until any remaining water has cooked away.

Add the sesame oil, ponzu, and black pepper and toss until the beans are covered with the seasonings. 

Stir fry for 1 or 2 more minutes, then serve. (See photo at top.)

 

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