String beans are one of my go-to vegetables. I serve them at least once, usually twice, a week, and I never seem to get tired of them. I try to get the haricot-verts when I can, but any string beans will do for this recipe. I usually serve them roasted in the winter, but yesterday I needed to get dinner on the table quickly so this quick stove-top recipe was just the thing.

Asian Inspired String Beans
Use haricots verts if you can get them, but don't sweat it if you can't. Any string beans will do. 

1 tablespoon canola oil
1 bunch of scallions, white and light green parts only, sliced thin
1 clove garlic, minced
1/2 teaspoon grated fresh ginger
About one pound of string beans
1 tablespoon soy sauce
2 tablespoons sake (rice wine)
1 tablespoon honey
1 teaspoon toasted sesame oil
Black or white sesame seeds, as a garnish (optional) 

Heat the oil in a large heavy-bottomed, preferably cast iron, frying pan or wok. Saute the scallions on medium heat for just a couple of minutes. Add the garlic and ginger and saute for just another minute or so before adding the string beans. Saute for about 10 minutes, stirring frequently, till the beans are warmed through and beginning to brighten in color.

Meanwhile, mix the soy sauce, sake, honey, and sesame oil in a small bowl. Add the mixture to the string beans and cook for 2-3 minutes till the sauce is warmed through.

Garnish with sesame seeds if desired and serve.