I love a quick stir-fry, especially when vegetables are in season. Green beans were on sale, which means time to make my go-to green bean stir-fry. Everything besides the beans are readily available in my pantry or fridge. Preparation couldn’t get much easier. And stir-frying? About as easy as it gets. Great flavor, a little char, and a sweet and spicy sauce. There were no leftovers.
Cooked Indoors Or Outdoors, They’re Great!
This time of year I prefer to use a wok outdoors for dishes like this green bean stir-fry. I have a wok insert for my Weber Performer grill. Since the wok sits over a bed of coals the pan gets amazingly hot. The beans seared instantly. It not only doesn’t heat up the house on a hot day, the wok gets much hotter than it ever could on my flattop electric stove. Plus I don’t have to worry about it scratching my glasstop.
For inside cooking I use a flat-bottom wok. That’s mostly because I have a flattop electric stove and not a gas stove. I need as much contact between the bottom of the pan and the cooktop as possible so I get the wok as hot as possible.
- HAMMOND WOK: a versatile flat-bottom wok perfect…
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Also try my Mongolian stir-fry sauce.
Green Bean Stir-Fry
Equipment
Ingredients
For the sauce
- 2 tablespoons honey
- 2 tablespoons unseasoned rice vinegar
- 1 tablespoon sesame oil or less, to taste
- 1 teaspoon red pepper flakes
- kosher salt
- ground black pepper
For the beans
- 2 tablespoons vegetable oil
- 1 pound green beans washed, trimmed, cut into 1″ pieces
- 2 cloves garlic minced
- 1 inch ginger minced
Instructions
For the sauce
- Whisk together all ingredients.
For the beans
- Heat the oil in a wok over high heat.
- Add the beans and cook, stirring continuously, 2-3 minutes until dark in color and starting to caramelize.
- Add the garlic and fresh ginger and cook, stirring constantly, for 2 more minutes.
- Add the sauce and stir. Cook another minute.
- Remove from wok and serve.
Notes
Nutrition
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