1 cup almonds; – whole roasted
2 tablespoons tamari
1 1/2 pounds green beans; trimmed
2 tablespoons Toasted sesame oil
3 tablespoons Rice vinegar
2 cloves Garlic; minced
2 teaspoons ginger; peeled and finely chopped
1/2 cup cilantro leaves; chopped roughly (optional)
1/2 teaspoon sesame seeds; for garnish (optional)
Place almonds in a small nonstick saute pan. Lightly toast over medium-high heat, about 3 minutes. Add 1 tablespoon tamari and stir until the almonds are coated evenly, about 30 seconds. Transfer to a plate and cool. Chop almonds roughly.
Prepare a large bowl of ice water. In a large pot of boiling salted water, cook beans until crisp-tender, about 8 to 10 minutes.
Drain the beans and transfer to the bowl of ice water. Remove green beans and drain well.
In a large bowl, combine the sesame oil, vinegar, garlic, ginger, and remaining 1 tablespoon of tamari. Add the drained green beans and toss to coat. Garnish with roasted almonds, fresh cilantro, sesame seeds, as desired. Serve immediately, while warm.
Original recipe makes 12 Servings