My kids begged me to cook one of their favorite dinners last night – potstickers. Lucky for me, they absolutely adore the frozen ones from Costco. It’s actually rather amusing to watch them stab at their potstickers with chopsticks. They skills are improving, but occasionally a stray potsticker will fly across the table. It always reminds me of the scene in Pretty Woman when Julia Roberts’ escargot goes flying across the fancy restaurant, right into the hand of the gracious waiter. “Slippery little suckers.”
Bring a large pot of water to a boil and add the green beans.
Blanch the green beans for 1 1/2 to 3 minutes, depending on the thickness of the beans. Cook them until they are barely tender. Drain the beans and immediately rinse with very cold water.
Pat dry with a paper towel.
Mince 2 cloves of garlic and 2 tsp of fresh ginger.
In a small bowl, whisk together 4 tbsp soy sauce, 2 tbsp rice vinegar, and 1 tbsp packed brown sugar. Set aside.
In a large skillet, heat 2 tbsp sesame oil over high heat. Add the garlic and ginger and stir-fry for about 30 seconds.
Add the green beans and stir-fry for 1-3 minutes. Again, this will depend on the thickness of the beans.
Add the soy mixture and continue to stir for another minute.
Combine 1/2 tsp cornstarch and 1 tsp water in a small bowl and pour into the bean mixture to thicken the sauce.
Arrange the beans on a serving platter and sprinkle with toasted sesame seeds.