Lissa Doumani and her father, Carl Doumani, eat everything they can by hand. "Forks get in the way," Lissa says. Wrapping these crispy, sesame-spiked green beans in flour tortillas turns them into finger food.
Fast Hors d'Oeuvres
3/4 cup water
3 tablespoons sugar
2 tablespoons sake
1 1/2 tablespoons miso
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 tablespoon cornstarch
1 1/2 teaspoons chile-garlic sauce
3 tablespoons vegetable oil
1 1/2 pounds green beans, cut into 2-inch lengths
3 scallions, thickly sliced
1 teaspoon toasted-sesame oil
1 teaspoon toasted sesame seeds
Four 8-inch flour tortillas, warmed and cut into 4 wedges each
How to Make It
In a medium bowl, combine the water with the sugar, sake, miso, soy sauce, vinegar, cornstarch and chile-garlic sauce.
Heat a large, deep skillet for 2 minutes. Add the oil and heat until smoking. Add the green beans and scallions and cook over high heat, stirring occasionally, until just tender and browned in spots, about 6 minutes. Stir the sauce mixture, add it to the beans and bring to a boil. Cook until the sauce is glossy and slightly thickened, about 1 minute. Stir in the sesame oil. Transfer the beans to a platter and garnish with the sesame seeds. Serve with the tortilla wedges for wrapping.
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