Stir-Fried Green Beans and Scallions

Name: Stir-Fried Green Beans and Scallions
Total time: 15 min
Yield: 2 to 3 servings
Ingredients: 1 tablespoon extra-virgin olive oil or unsalted butter; 1/2 pound green beans, stem ends trimmed; Salt; 2 bunches scallions (about 1/2 pound or 16 scallions), stem ends trimmed, halved crosswise; 1/2 lemon (optional)

By Ali Slagle

Published Feb. 15, 2023

Stir-Fried Green Beans and Scallions — Dane Tashima for The New York Times

Total Time: 15 minutes
Rating: 5(447)
Comments: Read comments

While this dish may look like a pile of plain old green beans, look closer: Half of those slender green vegetables are scallions, contributing a sweet, gentle onion flavor to this fast side. Though scallions are often used to garnish, the use of cooked scallion segments is nothing new: You’ll find them sautéed, braised, grilled and eaten whole oftentimes with romesco or alongside meat. Here, scallions and green beans simultaneously steam and sauté in a hot, covered skillet, so the vegetables char and concentrate in flavor but remain juicy. Lemon brightens everything, but is strictly optional.

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Ingredients

Yield:2 to 3 servings

1tablespoon extra-virgin olive oil or unsalted butter
½pound green beans, stem ends trimmed
Salt
2bunches scallions (about ½ pound or 16 scallions), stem ends trimmed, halved crosswise
½lemon (optional)

Ingredient Substitution Guide

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Preparation

Step 1
Heat a large skillet over medium until very hot. Add the oil, then spread the green beans out in an even layer. Season generously with salt and cover with a lid or baking sheet. Cook, stirring halfway through, until bright green but still crisp, about 4 minutes.
Step 2
Add the scallions, season with salt, toss to combine and spread into an even layer. Cover and cook, stirring every 2 minutes, until both vegetables are tender and browned and the green beans are beginning to wrinkle, 4 to 6 minutes. Some charring is welcome but if you see any burning, resist adding water and instead reduce the heat.
Step 3
Remove from heat and season to taste with salt. If using the lemon, zest and juice it over the green beans.

Ratings

5 out of 5

447 user ratings

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Comments

Allegra2 years ago

This is a beautiful, juicy dry fried green bean. Please do yourself a solid & whip this fast, delicious & easy dish to compliment any main. So much brighter than green beans almondine!

Jim Brown2 years ago

Did the author actually cook this and eat it? Serve it to anyone? Step 1 -- "generously season with salt." Step 2 --" add the scallions, season with salt." Step 3 -- "remove from heat and season with salt to taste." Does the author suggest a method for extracting all the salt that has already been added? These are green beans -- especially with a lot of scallions, they don't need much salt! If I did this, my wife would kill me -- or at least hire a divorce attorney!

PDXMama2 years ago

Added rainbow carrots cut to green bean size. Good color and tasty!

I Love to Cook1 month ago

I actually sautéed the green beans with the scallions, a bit of garlic and oil and added in some leftover cherry tomatoes. Used salt and pepper and beans tasted great!

Amanda1 month ago

My go to green beans. A half pound of beans makes a dinner complete for 2 older adults, with a bean dish or pasta.

Bruce2 months ago

Oh and I only gave a small shake of season salt and it was fine. Went very light on the salt and all was great.

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