Directions

1. In a small bowl mix together the olive oil, Kibbeh, pomegranate molasses, and shoyu.

2. Either toss the beans with a pinch of salt and cook in a sealed container in the microwave in 20 second intervals until bright green but still hard (this is my favorite way). Or blanch for 10 seconds in salted boiling water. No need to shock after, but either way pat them dry. Meanwhile, get a skillet going over high heat.

3. Toss the beans into the skillet and cook for 20-30 seconds, stirring frequently to dry them out.

4. Add the contents of the small bowl and start stirring the beans. They should take just another 2-3 minutes to finish, and will be tender crisp as soon as the liquid forms a thin glaze.

5. Serve hot and eat them while they are still crisp. I love them as a fresh counterpoint to dishes like Buta no Kakuni.