Fresh Fig Tart
Martha Rose Shulman
632 ratings with an average rating of 4 out of 5 stars
632
2 hours, plus at least 5 hours' chilling
Stir-Fried Garlic Green Beans
- Total Time
- 10 minutes
- Rating
- Notes
- Read community notes
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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
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
77 calories; 4 grams fat; 1 gram saturated 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.
Powered byPreparation
- 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.
Private Notes
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Cooking Notes
betsy
BOIL the Green Beans for way longer otherwise they’re basically not cooked at all if you follow the remainder of the recipe
mlp
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.
magoo
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.
Byz
Boil for longer
Gerry
I substituted a tablespoon of white wine for the rice wine/sherry. Otherwise, I followed the recipe exactly. Delicious! I took it to a potluck and everyone loved it.
Turd Ferguson
I guess it depends upon personal taste and also the freshness/maturity of the green beans but, in general, I'd suggest the beans get boiled for at least 5 minutes or more before proceeding with the recipe. I boiled the beans for 3 minutes at the onset and they were still a bit too raw for me.
Jill E.
Instead of green beans, I had a bunch of asparagus cut into 2-inch pieces (did not par boil) and stir-fried with 3 shallots sliced into 1/2-inch discs with the herbs etc. as noted in the recipe. I deglazed the wok with 2 tbsp sherry, then added pressed tofu cut into 1/2" cubes, stir fried with soy sauce and a little more minced garlic and ginger. I added about 1/3 cup roasted unsalted peanuts and quickly stir fried for 30 seconds. Served over white rice with a drizzle of roasted peanut oil.
mp217
Great, easy recipe! Follow to the letter, blanching and all, though I would recommend you stir fry the beans a tad bit longer, maybe 5 minutes, then cover and turn off the heat, letting the beans soften a bit more, probably about 5 or 6 minutes. Then they're perfect! We also added canned sliced water chestnuts to the stir fry and the combo was terrific.
msmmaggie
Absolutely delicious! Loved how crispy crunchy the beans are!
mlp
So good. Even better with Japanese Sushi & Sashimi Soy Sauce... it's much more subtle and less sharp than the Chinese soy sauce. No need to cook the beans, they'll cook as you stir fry.
Kaleigh
Simple yummy and very crunchy! Loved the crunch, paired really well with hoisin marinated salmon. Only thing is i was missing something like… sticky, or a tiny bit more saucy. Will probably add a touch of hoisin or something next time!
Matthew
Hmm. This recipe gives a total recipe time of 10 minutes. Step 1: Bring a pot of water to a boil... I need to get whatever type of stove Martha has.
Christiana
Add toasted black sesame and fresh coliander! You can also complete the meal with two boiled eggs or sunny side up :)
Beth
Turned this into a full dinner by sautéing chicken in pan first, doubling sauce components plus a drizzle of maple syrup and adding a cornstarch slurry (2 tsp plus 1/3 c water) at the end.
Ben
Blanched the green beans for about 3 minutes, then submerged them straight into an ice bath to cease further cooking. Followed the recipe for the stir fry steps, but also tossed with some Zhenjiang vinegar and a little kosher salt at the end. Tasty!
W.F.
I used the exact ingredients from this recipe but modified the cooking technique both for ease and to suit my tastes. Skipped the blanching step and instead threw the beans into a wok with 1 tbsp of veg oil. Seasoned with s&p and stir fried for about 4 minutes, then added 1/4 cup of water to get some steam going and cooked for another 4 mins. Added garlic and ginger, cook 30 secs, add soy/sherry, cook for 1 min until beans were crisp-tender. Perfect.
Steven
Fabulous recipe first time out! Quick and delicious. I replaced half of the recommended amount of soy sauce with fish sauce, and added a little dark, sweet soy sauce for more flavor. Will try with tofu next time to make it more of an entree.
bobfr
Yum! Wild Ginger in Seattle serves amazing Sichuan green beans. I found this recipe achieved a very close approximation. Intentional modification: I par boiled snipped French beans for 3 minutes before an ice bath. That might be similar to 1 minute then the cold water rinse in the recipe. It's such a fine line between squeeky beans and overly soft! Unintentional modifications: I didn't have any ginger so left that out. I didn't have the wine or sherry. Substituted 2tsp mirin 1tsp sake
Matt
Not nearly enough sauce for a pound of green beans?
corleoja.
Delicious!!!! Easy, fast and healthy. Thank you
Mimi
Didn't blanch, stir fried beans a few minutes then added liquids. Few more minutes then garlic, ginger and pepper flakes. Used 1/8 tsp of Korean red pepper flakes (what I had on hand) and sake in lieu of sherry. I did deglaze with just a tbsp of water at the end. We loved them especially being a bit crunchy.
hdh
Perfect recipe. The spiciness of the ginger is divine. Will be making again!
sg
Add salt and mirin
Laura
Wonderful recipe. Made as written except boiled the beans a bit longer as my family prefers them a bit softer. After 4 minutes and an ice bath they still had good texture. Loved the flavor and will try this with other veggies too.
Kate
Add chopped Macadamia nut
lemon pasta
Thanksgiving beans!
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