This simple yet flavorful side is sure to be the highlight of any meal. But be warned: The tamari almonds are so delicious you may need to make extra for snacking.

Body+Soul, November/December 2005


Recipe Summary



Ingredient Checklist


Instructions Checklist
  • 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 and fresh cilantro, if desired. Serve immediately, while warm.

Cook's Notes

"Shocking" the cooked green beans in ice water prevents them from overcooking, preserving their bright-green color.


Reviews (1)

73 Ratings
  • 5 star values: 10
  • 4 star values: 8
  • 3 star values: 28
  • 2 star values: 23
  • 1 star values: 4
Rating: 5 stars
This is a delicious side dish! I made this and took it to a potluck where the guests could not get enough of it. That was a year ago, and I have made it three times since. I'm always sad when we've eaten the last of it. If using dry powdered ginger then cut way back: 1/8 tsp dry = 1 tbsp fresh, so 2/3 of 1/8 tsp = 1/12 tsp, or a very tiny bit!