Dry Sautéed String Beans

Recipe by Non-Reactive Pan

INGREDIENTS
1/2 pound (1–1 1/2 cups) string beans, cleaned, tips removed, cut into 2–3 inch pieces
1 cup peanut oil
1 clove garlic, minced
1/2 teaspoon chili paste
1/2 tablespoon soy sauce
3 tablespoons sliced almonds (optional)
Salt to taste

PREPARATION

  • Heat oil in a wok or deep pan and fry the green beans for about 4 minutes  on high, until the skin starts to pucker.
  • Remove the beans with tongs or a spatula from the pan and drain them on paper towels or a paper bag.
  • Pour the hot oil into a heat proof container and set aside to reuse or discard after it has cooled.  Place the pan back on the stove on medium.
  • Add chili paste and garlic and cook, stirring for 1 minute or less, just until you smell  the aroma of the garlic. Don't let it burn!
  • Turn the heat back to high and add the cooked string beans to the pan, cook,  stirring constantly for another 2 minutes. Let all the liquid from the beans evaporate.
  • Pour the soy sauce over the beans, stir to coat the beans in the sauce, then  turn off the heat and let sit in the hot pan for 2 minutes.
  • Taste and add salt if needed.
  • Add the sliced almonds (if using) and serve.

Serves 2. Prep time, 10 minutes; cook time, 10-15 minutes.  

Cook’s Note:  You can use canola or vegetable oil instead of peanut oil – but not olive oil which  doesn't burn at the right temperature for this recipe. Serve with steamed white rice and stir fried meats or tofu and  veggies.

Share this post

Magazine Search

Recent Recipes articles:

April 27, 2015
March 24, 2015
February 24, 2015
January 27, 2015
December 2, 2014
October 11, 2014
How to make stone fruit jams and butters
June 25, 2014
Courtesy of Capay Valley
January 29, 2014

More recent articles:

How to break the stress cycle
May 21, 2015
Food:
April 28, 2015
Safety is top concern for bicycle commute
April 27, 2015
Sports leagues help you get fit and make friends
April 24, 2015
At Full Belly Farm, plastic mulch has helped save water, energy, and soil
April 24, 2015
Warm winters could mean less fruit harvested in California
April 23, 2015
Conserve your budget, conserve the earth
April 23, 2015
Grants awarded to small sustainable farms
April 23, 2015
Happy Administrative Professionals Week!
April 22, 2015

Sign up for the monthly newsletter

 

About Us

The FruitGuys Magazine is your source for workplace culture, trends, and healthy living. Previously known as The FruitGuys Almanac, the Magazine began in 2007. Editors and contributors include nationally known journalists and food writers. Submissions and suggestions can be sent to the editor.