Ingredients
3/4 cup water
2 tablespoons reduced-sodium soy sauce
1 teaspoon cornstarch
1-2 teaspoons Asian hot sauce, such as Sriracha
1 tablespoon canola oil
1 pound green and/or yellow wax beans, trimmed
4 teaspoons minced fresh ginger
3 large cloves garlic, minced
1 tablespoon toasted sesame seeds
Preparation
Whisk water, soy sauce, cornstarch and hot sauce to taste in a small bowl. Heat oil in a wok or large skillet over medium-high heat. Add beans, ginger and garlic; cook, stirring, until fragrant, about 1 minute. Add the sauce mixture; cook, stirring frequently, until the beans are tender-crisp and coated with sauce, 4 to 6 minutes. Sprinkle with sesame seeds.
