This Asian-Style Stir Fried Green Beans recipe from our friend Tina is fresh, tasty, easy to put together and totally delicious.
Article and recipe courtesy: Tina, Just Putzing Around the Kitchen
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!
It's time for something healthy + delicious.
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.
Stir Fried Green Beans are an absolute yes.
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 tablespoon minced garlic
- ½ teaspoon red pepper flakes
- 2 tablespoon brown sugar
- ½ tablespoon sesame oil
- In a large bowl, mix gf soy sauce, ½ tablespoon 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.
What to serve with these Stir Fried Green Beans:
Chinese-Style Whole Steamed Fish
Steamed fish is light and airy - and truly delicious. Plus, it turns out that steaming fish isn't difficult at all!
Momofuku Steamed Pork Buns
Try Tina's version of Momofuku's famous steamed pork buns! Make them gluten-free with GF hoisin sauce and Meg's Life Changing Gluten-Free Biscuits recipe.
Ming Tsai's 50/50 Rice
Ming Tsai shared his House Steamed Rice recipe, made with 50/50 Brown & White Rice. It's super easy & so delicious!
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