Sautéed Green Beans with Water Chestnuts and Ginger

A finishing touch of soy sauce and sesame oil gives this crisp-crunchy side dish a savory-nutty nuance.

• 
  
  1 lb. green beans, trimmed and cut into 2-inch pieces
  
  


• 
  
  2 Tbs. canola or vegetable oil
  
  


• 
  
  2 Tbs. sliced scallions
  
  


• 
  
  1 Tbs. minced garlic
  
  


• 
  
  1 Tbs. minced fresh ginger
  
  


• 
  
  1 cup drained, sliced water chestnuts
  
  


• 
  
  Pinch crushed red pepper flakes
  
  


• 
  
  2 Tbs. soy sauce
  
  


• 
  
  1 Tbs. Asian sesame oil
  
  

Bring a medium pot of well-salted water to a boil over high heat and cook the beans until crisp-tender, about 3 minutes; drain and cool under cold running water.

Heat the oil in a 12-inch skillet over medium-high heat. Add the scallions, garlic, and ginger; cook, stirring occasionally, until the garlic begins to brown, about 1 minute. Add the water chestnuts, red pepper flakes, and green beans and cook until warmed through, 2 to 3 minutes. Remove from the heat, add the soy sauce and sesame oil, toss, and serve.