Ms. Miller is known in these parts for her inventive vegetable dishes, straightforward, hearty, and really tasty! She adapted this recipe from Fine Cooking for a staff birthday lunch this fall.
- 1 Tbs. less-sodium soy sauce
- 1 Tbs. honey
- 1 Tbs. unsalted butter
- 2 Tbs. extra-virgin olive oil
- 12 oz. green beans, trimmed
- Kosher salt
- 1 Tbs. minced garlic
- 1/2 tsp Sesame oil (Optional)
Mix the soy sauce, honey, sesame oil (if used), and 1 Tbs. water in a small dish and set near the stove. Set a shallow serving dish near the stove, too.
In a sauté pan, heat the butter with the olive oil over medium-high heat. When the butter and oil are melted and mixed, add the green beans and a pinch of salt salt and toss to coat well. Cook, turning occasionally, until browned, shrunken, and tender, around 7 minutes.
Reduce to low, add garlic, and cook, stirring until the garlic is softened, about 30 seconds. Add the soy mixture, and stir until the liquid reduces to a glaze that coats the beans.
Transfer the beans to the serving dish with the sauce. Serve warm.