String Beans with Ginger and Garlic



About 1 and a half cups of strings beans per person,

washed and cut into 1 inch pieces

8-10 cherry tomatoes per person, washed

2 cloves of garlic, peeled and minced

3-4 tablespoons of fresh ginger, grated

2 teaspoons of Oriental sesame oil, or to taste (it's spicy!!)

1/2 cup uncooked white rice per person (I use basmati)



First, start cooking rice, so that it will be ready when as soon as

the string beans are cooked.



In a small sauce pan, boil the string beans in about 1-2 inches of

water, for about 5 minutes, until bright green and slightly softened.



In a large skillet, place a few drops of the sesame oil, along with

the garlic and ginger. Heat over a medium flame until slightly

browned, about 2-3 minutes. Add the string beans, and a little more

sesame oil, and stir fry for about 7 minutes. Add the cherry

tomatoes, a little more sesame oil, and stir. Then cover with a lid

for about 2-3 minutes, stirring once during that time.



Serve the string beans and tomatoes over the rice.