Dry Sauteed Green Beans
I did prefer a tenderer texture, so I steamed green beans for a few minutes, then cooked in the pan with all the spices. Still had great flavour and tender-crisp texture.
Yield
4 servingsPrep
10 minCook
8 minReady
20 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | teaspoons |
peanut oil
|
|
| 1 | clove |
garlic
peeled and minced |
|
| 1 | teaspoon |
ginger root
minced |
|
| 1 | pound |
green beans
2 inch pieces |
|
| 1 | teaspoon |
sesame oil
|
|
| ½ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 25 | ml |
peanut oil
|
|
| 1 | clove |
garlic
peeled and minced |
|
| 5 | ml |
ginger root
minced |
|
| 453.6 | g |
green beans
2 inch pieces |
|
| 5 | ml |
sesame oil
|
|
| 2.5 | ml |
salt
|
|
Directions
Heat the oil in a wok or skillet.
Add the garlic and ginger, and stir-fry the ingredients for 30 seconds.
Add the green beans, and stir-fry them over high heat for 2 to 4 minutes.
Add the sesame oil and salt (if desired), toss the ingredients to coat them, and serve the beans.
Preparation tip: The beans are supposed to be tender-crisp and shriveled or even charred a bit on the outside.
If you like tenderer beans, cover the pan after adding the sesame oil and salt, and continue cooking the beans for a few minutes over moderately low heat.
