Garlic-Sesame Green Beans

These Simple Garlic–Sesame Green Beans are designed to be a quiet, versatile side—clean, fresh, and adaptable to a wide range of Southeast Asian and Indonesian-inspired dishes. Blanched until just tender-crisp, then lightly warmed with garlic and finished with a restrained touch of sesame oil, they provide contrast and balance without competing with bold mains like babi panggang, caramelized meats, or richly sauced stir-fries.

Ingredients

• 1 lb green beans, trimmed
• 1 tsp kosher salt (for blanching water)
• 1 tsp neutral oil
• 1 small clove garlic, finely minced (optional)
• ¼–½ tsp toasted sesame oil (to taste)
• Pinch of table salt, to finish

Directions

Blanch the Green Beans

Bring a large pot of water to a boil and season generously with kosher salt. Add the green beans and cook until just tender-crisp, about 2–3 minutes.

Drain immediately and spread on a tray or plate to cool slightly. (Ice shocking is optional but not necessary if the beans will be used right away.)

Warm and Season

Heat a wide skillet over medium heat and add the neutral oil. If using garlic, add it and cook briefly just until fragrant—do not brown.

Add the blanched green beans and toss to warm through, about 1–2 minutes. Remove from heat and drizzle lightly with sesame oil. Toss once more and season with a small pinch of table salt if needed.

Serve

Serve warm or at room temperature as a simple vegetable side.

Notes

Preparation

• Keep the sesame oil restrained—it should add aroma, not dominate the dish.
• Garlic is optional and can be omitted for an even cleaner, more neutral side.

Serving Suggestions

• Pairs well with Indonesian and Southeast Asian dishes such as babi panggang, caramelized chicken, grilled meats, and rice-based meals.
• Works especially well alongside rich or sweet-salty mains, helping to refresh the palate.

Variations

• No sesame: Omit the sesame oil entirely for a fully neutral vegetable side.
• Indonesian-leaning: Finish with a few drops of neutral oil infused with garlic or shallot instead of sesame oil.

Make-Ahead & Storage

• Blanch the green beans up to 24 hours ahead and refrigerate; finish just before serving.
• Leftovers keep well for up to 3 days and can be enjoyed cold or gently reheated.