This Asian-Style Stir Fried Green Beans recipe from our friend Tina is fresh, tasty, easy to put together and totally delicious.
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!
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
- 1 16 oz. bag frozen green beans thawed and drained (Obviously, 1 pound of fresh would be better. But if you’re short on time, the frozen stuff is great.)
- ¼ cup gluten free soy sauce or tamari
- 1 TBSP minced garlic
- ½ tsp red pepper flakes
- 2 TBSP brown sugar
- ½ TBSP sesame oil
- 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.
- Add drained/dried green beans, and toss to coat in sauce.
- 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.
- 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.
- 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.
- Enjoy immediately, over a bowl of rice.
Recipe courtesy: Tina, Just Putzing Around the Kitchen