Blistered Green Beans With Shallots and Pistachios
Updated Oct. 28, 2020
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4tablespoons neutral oil, such as grapeseed, plus more as needed
- 3medium shallots or 1 small red onion, peeled and sliced crosswise into rings
- Fine sea salt
- 4garlic cloves, peeled and minced
- 2tablespoons chopped pistachios
- 1½pounds green beans, trimmed and cut in half
- 1tablespoon low-sodium soy sauce
- ½teaspoon black pepper
- 2tablespoons lime juice
Nutritional analysis per serving (4 servings)
228 calories; 16 grams fat; 1 gram saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 5 grams polyunsaturated fat; 20 grams carbohydrates; 6 grams dietary fiber; 8 grams sugars; 5 grams protein; 593 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
Heat 2 tablespoons oil in a large wok or saucepan set over high, adding more as needed to cover the bottom. Once the oil is hot, add the shallots and season with salt. Cook until shallots turn golden brown and slightly crisp, about 4 to 6 minutes. (Watch them carefully, and pull them from the pan when just golden, or they will taste very bitter.) Using a slotted spoon, transfer the shallots to a medium bowl.
- Step 2
In the same wok, heat 1 tablespoon oil over high. Fry the garlic and pistachios, stirring frequently, until the garlic is fragrant and the pistachios are light brown, about 30 to 45 seconds. Remove with a slotted spoon and transfer to the bowl with the shallots.
- Step 3
Add the remaining 1 tablespoon oil to the wok and reduce the heat to medium-high. Add the green beans and season with salt. Stir-fry until they blister, about 6 to 8 minutes. Add the soy sauce to the green beans and remove from heat. Add lime juice and black pepper and fold to coat.
- Step 4
Transfer the green beans to a serving bowl or plate. Garnish with the fried shallots, garlic and pistachios. Serve immediately.
Private Notes
Comments
I made this starting with step 3 and working backwards and at the end added the soy and lime juice and stirring all ingredients together. Very nice and easy!
This was fantastic, I did each step in the oven on a sheet pan (400 convection bake for steps 1-2, then broiled the green beans). Just be sure to keep an eye on everything, but it was much better for me than standing over a hot pot on the stovetop with toddlers running around. I also added a splash of mirin with the soy/lime, and had to sub cashews in for the pistachios because my pistachios were stale, and it was excellent.
Even though I understand the reasons for single-item-successive stir frying, I’m inspired by Barbara’s honesty…I was planning to do the same reverse order but saving the soy/lime for the very end. Glad to hear it works!
Forgot we'll have a nut allergy at the table, any suggestions for an alternative to pistachios?
I love this dish and it's my go to for a leveled-up side. I usually add a bit more pistachios (love them) and a dash more soy sauce. Sometimes I'll add a bit of hoisin sauce too. I also use this dish as a base for crispy baked tofu for a great vegetarian meal.
Fabulous! Cooked the scallions and pistachios together, stir fried the beans (from my garden!) in my wok for 7-8 min. The lime adds spark.
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