Fiery Wok-Seared Green Beans
Serves 4 to 6
Time 15 min
Searing green beans in a dry wok gives them a mild smoky flavor; you can get the same blistered effect with a large cast-iron skillet if you don't have a wok. The chiles in this recipe are sliced and cooked with their seeds — typically the hottest part of chiles — so keep that in mind when deciding how many to use.
Special Diets:
Ingredients
- 1 pound green beans, trimmed
- 3 cloves garlic, thinly sliced or chopped
- 1 red serrano or other spicy chile, thinly sliced
- 1 tablespoon toasted sesame seeds
- 1 tablespoon tamari
- 1 tablespoon light brown sugar
- 1 tablespoon toasted sesame oil
Method
Heat a wok or cast iron skillet over high heat until very hot.
Add beans and cook, stirring and tossing, until they begin to blister and brown in spots, 5 to 6 minutes.
Add 2 tablespoons water, cover the pan and cook until beans are just crisp-tender.
Remove lid and add brown sugar, garlic, chiles, sesame oil, and tamari, tossing to coat until sauce has slightly reduced and loosely coats the green beans (about 2 minutes).
Add sesame seeds and toss to coat before serving.
Nutritional Info:
Per serving: 35 calories (10 from fat), 1g total fat, 0g saturated fat, 0mg cholesterol, 75mg sodium, 7g carbohydrates (4g dietary fiber, 2g sugar), 2g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 1 pound green beans, trimmed
- 3 cloves garlic, thinly sliced or chopped
- 1 red serrano or other spicy chile, thinly sliced
- 1 tablespoon toasted sesame seeds
- 1 tablespoon tamari
- 1 tablespoon light brown sugar
- 1 tablespoon toasted sesame oil