Behind the Lace Curtains-Sunday Dinner, Sesame-Soy Green Beans and Peppers

How about another vegetable side dish to go with the steak and potatoes from the past couple of weeks?  Here’s Rachel Ray’s recipe that went with them:

3/4 lb. green beans, fresh
Salt
2 T. vegetable oil
1 red bell pepper, seeded and thinly sliced
3 T. tamari aged soy sauce (I used reduced sodium soy sauce)
2 t. sesame oil
1 T. sesame seeds

Cut green beans into 2-inch pieces on an angle.  Place in a skillet.  Add water, salt to taste and cook beans 5 minutes, then drain beans.  Place the skillet back on stove and add vegetable oil.  Heat pan over high heat until oil smokes.  Add the beans and red peppers and stir-fry 2 minutes.  Add the soy and sesame oil and transfer to a serving dish.  Garnish with sesame seeds and serve.

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