Korean-Style Garlic Green Beans (4 Servings)

Trim and wash the beans, halve any long ones, thinly slice garlic and slice onion.

Boil 700 ml water with 5 g salt, then blanch the beans for about 7 minutes or until tender throughout.

Drain the beans, reserving 120 ml of the blanching water.

Heat 15 ml cooking oil and sauté the garlic over medium heat until just turning golden.

Add beans, onion, 45 ml soy sauce and 120 ml reserved water. Cook for 5–6 minutes until the liquid reduces and the vegetables are tender.

Turn off the heat, stir in 15 ml sesame oil and serve with rice.