tablespoons Frank's® RedHot® Original Cayenne Pepper Sauce
1
tablespoon olive oil
1
tablespoon soy sauce
2
teaspoons grated peeled fresh ginger
1
clove garlic, minced
1/4
teaspoon Asian sesame oil
1
pound fresh green beans, washed, trimmed and cut in half crosswise
1/4
teaspoon salt
1/2
red bell pepper, seeded and cut into very thin strips
Lettuce (optional)
Prep
10 minutes
Cook
6 minutes
1. Heat large nonstick skillet over medium heat. Add sesame seeds. Cook 1 to 2 minutes or until golden; shaking skillet often. Transfer to small bowl. Whisk in Frank's RedHot Sauce, olive oil, soy sauce, ginger, garlics and sesame oil; set aside.
2. Bring 1 cup water to a boil in large saucepan over high heat. Place green beans and salt in steamer basket; set into saucepan. Do not let water touch beans. Cover; steam 5 to 6 minutes or until beans are crisp-tender. Rinse with cold water; drain well.
3. Combine beans and bell pepper in large bowl. Pour sesame dressing over vegetables; toss to coat evenly. Cover; refrigerate 1 hour. Toss just before serving. Serve on lettuce-lined plates, if desired.
Tip
For a Buffalo Basting Sauce, combine 1/2 cup Frank's® Redhot® Sauce with 1/3 cup melted butter. Use to baste grilled vegetables or shrimp. Drizzle with blue cheese or ranch dressing.
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