Stir-Fried Garlic Green Beans
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1pound green beans, trimmed
- Salt to taste
- 1tablespoon soy sauce, low-sodium if desired
- 1tablespoon Chinese rice wine or dry sherry
- 1tablespoon minced garlic
- 1tablespoon minced fresh ginger
- ¼teaspoon red pepper flakes
- 1tablespoon peanut oil or canola oil
Nutritional analysis per serving (4 servings)
77 calories; 4 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 9 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 3 grams protein; 298 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring a pot of water to a boil, season with salt and add the green beans. Boil 1 minute, drain and rinse with cold water, then place on a kitchen towel to dry thoroughly. (If vegetables aren’t dry when you add them to the hot wok or pan, they will splutter and braise instead of stir-frying.) Place within reach of your wok or pan.
- Step 2
Combine the soy sauce and wine or sherry in a small bowl or measuring cup and place within reach of your wok or pan. Place the garlic, ginger and red pepper flakes in another small container near the burner.
- Step 3
Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in the oil by adding it to the sides of the pan and swirling the pan. Add the garlic and ginger, stir-frying for no more than 10 seconds, and then add the green beans. Toss together, then add the soy sauce and sherry and stir-fry for one to two minutes, until the beans are crisp-tender. Remove from the heat and serve.
Private Notes
Comments
BOIL the Green Beans for way longer otherwise they’re basically not cooked at all if you follow the remainder of the recipe
I never cook the string beans prior to stir frying. I add crushed whole garlic cloves at the start to flavor the oil and then fish them out before they burn. I stir fry the beans around 20 mins with all the other ingredients, and then the last minute, add the minced garlic portion for a burst of added garlic flavor (and to ensure the garlic does not burn). So good and only need one pan or wok. I also add slivered smoked roasted almonds at the very end.
The boiling step is called blanching. It's meant to fix the chlorophyll so that the greens (beans in this case) don't go so pale and brown when they're cooked. This isn't a "cooking" step but it's for appearance mostly. Same thing is done with peas or broccoli before stir-frying for the same reason.
Stupid question: when I add beans to saltwd water, it takes way longer than 1 min for water to return to the boil. 1 min after adding beans, or 1 min after it returns to the boul?
I didn’t boil the green beans and instead stir-fried them until they turned brown and added extra oil, soy sauce, & white wine.
I added a sprinkle of salt and a drizzle of sesame oil. Would double the garlic and ginger next time
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