Searing green beans in a dry wok gives them a mild smoky flavor; you can get the same blistered effect with a large cast-iron skillet if you don't have a wok. The chiles in this recipe are sliced and cooked with their seeds — typically the hottest part of chiles — so keep that in mind when deciding how many to use.
1 tablespoon white or black sesame seeds (or a mix of both)
1 1/2 teaspoon reduced-sodium tamari
Heat a wok over high heat until very hot. Add beans and cook, stirring and tossing, until they begin to blister and brown in spots, 5 to 6 minutes. Add garlic, chiles and sesame seeds, and stir 1 minute longer. Add a few tablespoons of water, cover the wok and cook until beans are crisp-tender. Remove the cover and cook until dry. Remove from heat and stir in tamari.
Per Serving:35 calories (10 from fat), 1g total fat, 75mg sodium, 7g carbohydrates, (4 g dietary fiber, 2g sugar), 2g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.