World's Easiest Garlicky Green Beans Stir Fry

Recipe for the World's Easiest Garlicky Green Beans Stir Fry; this is one of the best recipes I've ever found for fresh green beans from the garden. #Beans #fresh #GreenBeans #stovetop

You’ve probably had stir-fried green beans at your favorite Chinese restaurant, but this has to be one of the easiest recipe around for this type of dish, only six ingredients, plus a bit of water! I decided to call it “World’s Easiest” Garlicky Green Beans Stir Fry after I thought about how easy it was, although it’s just called Garlicky Green Bean Stir Fry in the book. Once again, I used the principles I learned in a Chinese cooking class many years ago!

Here’s how much I got when I picked the very last of the green beans from my garden. This year I planted bush beans (they grow on a bush instead of on vines) and they were a variety called French beans. This type was a big improvement over the beans I’ve grown in the past, because the beans grow at the top of the plant so they’re easier to keep picked. I like to trim the beans and cut them into the length I want before I wash them in the salad spinner, because garden veggies can be pretty dirty. In this case I cut the beans about 2 inches long. After I had trimmed them and washed them, I had just under a pound of green beans.

World's Easiest Garlicky Green Beans Stir Fry , By Cook Health Coverage .

Recipe for the World's Easiest Garlicky Green Beans Stir Fry; this is one of the best recipes I've ever found for fresh green beans from the garden. #Beans #fresh #GreenBeans #stovetop

Total time: 30 minutes
Servings: 4 Servings

Ingredients :

• 1 lb. fresh green beans (preferably long thin “French” beans, but any type will work)
• 2 T peanut oil
• 2 T chopped garlic
• 1/2 large yellow onion, cut in half top-to-bottom and then into slivers the same size as the beans (next time I’d probably just use the whole onion)
• 1/4 tsp. salt
• 1 T water (plus a bit more if you check and the pan seems dry)
• 2 T oyster sauce (comes in a bottle near the Asian foods in any major supermarket)

Instructions :

• rim both ends of green beans. (I do this by taking a handful of beans, standing them up in my hand, loosely enough that they fall down to the cutting board and ends line up, trim that end, the turn over and line up the other side and trim.)
• Cut green beans into 2 inch lengths, wash, and spin dry or dry with paper towels. (Purchased beans may not need washing.)
• Heat the wok or a heavy frying pan over high heat for 1-2 minutes, until it’s too hot to hold your hand over it.
• Add the oil and heat about 30 seconds more, then add the garlic and onion slivers and cook for 20-30 seconds, stirring the whole time.
• Add beans and salt and cook about 2 minutes, stirring several times.
• Then add water, cover wok, and let beans steam for 5 minutes. (I checked once to see if the pan seemed dry and added about 1 tsp. more water.)
• Uncover the pan and add oyster sauce, then cook 2 minutes more, stirring so all the beans are uniformly covered with the sauce.
• Beans should still be slightly crisp when they’re done.
• Serve hot.
• This can be kept in the refrigerator for a day or two and reheated in the microwave, but you probably won’t have any left over.
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