Blistered Wax Beans with Ponzu and Chili

Blistered Wax Beans with Ponzu and Chili

Servings: 4¼lb servings
Source: The Culinary Vegetable Institute at The Chef's Garden


Summer is the season of quick-cooking ingredients. Short sautés of delicate ingredients reign over the long and slow braises of the colder months. These wax beans come together in minutes and leave you satisfied and ready to make the most of the warmer season.


1lb of Wax Beans, Yellow or Green 
1 shallot, thinly sliced
1 tbsp vegetable oil


    For the Sauce

    2 tbsp Ponzu
    1 tsp sesame oil
    1 1/2 tsp sugar
    Pinch of salt
    1/2 tsp Chili flakes
    1 tsp olive oil
    2 tbsp toasted sesame seeds (for garnish)


      Wash and dry the wax beans before removing the ends and cutting them on a bias into thirds.

      Add all of the ingredients for the sauce in a small mixing bowl and stir to combine.

      Preheat a wok or large sauté pan on high heat for several minutes or until it just begins to smoke.

      At this point add the prepared wax beans to the pan then follow with 1 tbsp of vegetable oil.

      Toss or stir the beans in the sauté pan until they are dressed in oil then allow to sear undisturbed for 20-30 seconds before agitating. 

      When the beans are just barley cooked and still have a crisp center, add the sauce to the pan and toss or stir to coat the beans.

      Continue to cook for about 20 seconds before transferring the wax beans to a warm serving dish.

      Finish the beans with toasted sesame seeds.

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