Florida Vegetable Recipe

Vegetable-6151

Amount	Ingredient
Ingredients
1 pound	snap beans, stems trimmed
2 teaspoons	olive oil
1 clove	red bell pepper, seeded and julienne
1/2 teaspoon	red pepper flakes (if desired)
1 clove	garlic, finely chopped
1 teaspoon	sesame oil
	kosher salt to taste
	fresh ground black pepper to taste

Preparation Cut the snap beans into bite size pieces. Bring a medium-sized stock pot that is halfway full of lightly salted water to a boil. Add the snap beans and cook (about 1 to 3 minutes) until they turn bright green and are tender yet still crispy, because they will be cooked again. Drain the beans completely, and then dunk them into a bowl of ice water to completely stop the cooking process. After they have cooled off all the way drain them again and set aside for later use. In a large saute pan, heat the olive oil over medium-high heat. Carefully add the bell pepper, cook for about 1 minute. Add the beans and cook for about 1 minute longer. Add the pepper flakes and garlic and continue cooking for another minute or until desired tenderness. Turn off the heat and then drizzle with the sesame oil and season to taste with the salt and pepper. Serve family style. Yield 6 servings