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Garlic Green Beans
12 min Chinese 4 servings 🥗 Fresh & bright
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| Dry the beans well — water is the enemy of blistering | ||||
| 2 Tbs (30 mL) oil | heathigh | blister4–5 min, mostly undisturbed, until spotted | toss30 sec, just until fragrant | steam-toss1 min, until the pan is nearly dry |
| 1 lb (450 g) green beans — trimmed | ||||
| 4 cloves (12 g) garlic — minced | ||||
| ½ tsp (3 g) salt | ||||
| 2 tsp (10 mL) soy sauce | ||||
| 2 Tbs (30 mL) water | ||||
Ingredients — tap to check off as you gather
- 2 Tbs (30 mL) oil
- 1 lb (450 g) green beans — trimmed
- 4 cloves (12 g) garlic — minced
- ½ tsp (3 g) salt
- 2 tsp (10 mL) soy sauce
- 2 Tbs (30 mL) water
Steps
- Prep — Dry the beans well — water is the enemy of blistering.
- Heat (high) — 2 Tbs (30 mL) oil.
- Blister (4–5 min, mostly undisturbed, until spotted) — the heat from step 2, 1 lb (450 g) green beans.
- Toss (30 sec, just until fragrant) — the blister from step 3, 4 cloves (12 g) garlic, ½ tsp (3 g) salt.
- Steam-toss (1 min, until the pan is nearly dry) — the toss from step 4, 2 tsp (10 mL) soy sauce, 2 Tbs (30 mL) water.
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