Asian-Style Stir Fried Green Beans

Green Beans, Stir Fried

 

[Made a batch of these green beans for a Friendsgiving gathering today, and figured there was no time like the present to update the pictures in this post. Not re-writing the post itself though…that’s WAY too ambitious for a Sunday.]

Guys, studying for the bar sucks. I’ve been at it in earnest for about a week now, and not only do I have unbelievable neck/back cricks from hunching over my notes all day, I’m starting to have dreams about the law. It’s not a fun time. Nobody should wake up in a panic over the rules of civil procedure.

 

With the 12-hours-a-day study regime I’ve put myself on, my eating habits have taken a serious dive. Rocky Road ice cream for breakfast, cold leftover Chinese for lunch, and cheese for dinner. Mmm, fats, carbs, and no vegetables. Brain food!

Asian style stir-fried green beans

After a few days of chronic stomach unhappiness, I finally gave in and carved out some time to cook a semi-nutritious lunch for myself. Thanks to the 45-hour power outage we had last weekend our fridge is basically empty, but I managed to find a frozen green beans in the back of the freezer. Hello, Asian-style stir fry.

 

Growing up, I loved it when my mom made stir fried green beans for dinner. The slightly burnt, super garlicky, crunchy/soggy pieces at the bottom were my favorite — my dad and I would fight over those.  These green beans don’t taste exactly like my mom’s, but are easy to make, tasty, and perfect in a pinch. Eaten with some brown rice, kimchi, and chunks of Asian roast pork (recipe forthcoming…maybe), they were just what I needed to face down the rest of my day holed up with my notes.

Asian-Style Stir Fried Green Beans

Asian-Style Stir Fried Green Beans

Growing up, I loved it when my mom made stir fried green beans for dinner. The slightly burnt, super garlicky, crunchy/soggy pieces at the bottom were my favorite — my dad and I would fight over those.
Course Side Dish
Author Tina, Just Putzing Around the Kitchen

Ingredients

  • 1 bag frozen green beans thawed and drained (Obviously, fresh would be better. But if you’re short on time, the frozen stuff is great.)
  • ¼ cup gluten free soy sauce
  • 1 TBSP minced garlic
  • ½ tsp red pepper flakes
  • 2 TBSP brown sugar
  • ½ TBSP sesame oil

Instructions

  1. In a large bowl, mix gf soy sauce, ½ tbsp garlic, pepper flakes, and brown sugar. Stir until sugar is dissolved and mixture is uniform.
  2. Add drained/dried green beans, and toss to coat in sauce.
  3. Heat sesame oil in a pan/wok on medium-high heat. When tiny bubbles start to form in the oil, add remaining minced garlic and cook until fragrant.
  4. Pour green beans/sauce into the heated, oiled pan. Using a spatula, spread green beans out in a more or less even layer in the pan. Cover, and let cook for about 3-5 minutes.
  5. Stir/toss green beans to avoid burning, then cover and cook for another 3-5 minutes, until your green beans get soft and you start seeing browned bits at the tips.
  6. Enjoy immediately, over a bowl of rice.

Recipe courtesy: Tina, Just Putzing Around the Kitchen