1 pound fresh green beans (about 3 cups trimmed)
1 teaspoon olive oil for sauce
1/2 tablespoon of olive oil for pan
1/2 tablespoon chili paste
1/2 tablespoon Dijon mustard
1/2 tablespoon white balsamic vinegar
2 scallions thinly sliced
1/4 teaspoon pepper
3 tablespoons water
1 teaspoon lemon juice
Clean and trim the ends off your green beans and set aside.
In a bowl whisk together the oil, chili paste, mustard, vinegar, scallions, salt and pepper.
Put 1/2 tablespoon of olive oil in a large skillet, heat to medium high. Add the beans to the pan and toss around for about 5 minutes. Then add 3 tablespoons of water to the pan, cover it, turn the heat to medium and let it simmer 5 minutes. Remove the cover, turn the heat back up and stir in the whisked ingredients. Toss beans until fully coated and let heat for another 2 minutes.
Place beans on serving plate and squeeze with fresh lemon juice, about 1 teaspoon.