Stir-Fried Garlic Green Beans Recipe - NYT Cooking

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Total Time10 minutesRating5(1,293)CommentsRead comments

The green beans should remain crunchy in this dish, which is adapted from Grace Young’s recipe in “Stir-Fry to the Sky’s Edge.”

Featured in: End-of-Summer Stir-Fries

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Ingredients

Yield:4 servings

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

Add ingredients to Grocery ListIngredient Substitution GuideNutritional Information

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.

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.

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Ratings

5 out of 51,293 user ratingsYour rating1 star2 stars3 stars4 stars5 starsSubmit

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Comments

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Private

BOIL the Green Beans for way longer otherwise they’re basically not cooked at all if you follow the remainder of the recipe

Is this helpful? 131

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.

Is this helpful? 98

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.

Is this helpful? 73

I probably let the beans boil 2-3 min because I didn't set a timer, but but otherwise followed the recipe. Turned out great.

Is this helpful?

Made as directed but added some cashews with the beans. Delicious. Wife loved it too. Next time I will boil the beans a minute more. But I’m at 6500 feet so….

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this recipe has lovely flavors but overly complicated. I skipped the 1 minute boil and cooked in the skillet until they were bright green. they were tender and still snappy. terrific!

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Recipe Tags

Asian
Vegetables
Green Bean
Shaoxing
Dinner
Side Dish
Summer

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