Dry-Fried Green Beans

Servings: 4 · Prep: 10 min · Cook: 15 min · Total: 25 min

Ingredients

• 1 pound green beans
• 8 ounces cremini mushrooms
• 4 cloves garlic
• 1 tablespoon fresh ginger
• 4 scallions scallions
• 3 tablespoons canola oil
• 2 tablespoons soy sauce
• 1 teaspoon crushed red pepper flakes
• 1/2 teaspoon kosher salt
• 1 teaspoon toasted sesame oil

Equipment

Spatula; Measuring Spoons; Cutting Board; Chef’s knife; Wok or large skillet; spatula; measuring spoons; cutting board; chef’s knife; wok or large skillet

Steps

1. Prepare the vegetables and aromatics. Rinse the green beans under cool running water, then trim them and pat very dry; finely chop the mushrooms, mince the garlic and ginger, and slice the scallions with whites and greens kept separate.
   • 1 pound green beans — trimmed
   • 8 ounces cremini mushrooms — finely chopped
   • 4 Count garlic — minced
   • 1 tablespoon ginger — minced
   • 4 Count scallions — thinly sliced

   Keep the chef’s knife blade angled away from fingers while trimming, chopping, mincing, and slicing.

2. Blister the green beans. Heat the wok over high heat until a drop of water evaporates on contact. Add 2 tablespoons canola oil, the green beans, and 1/4 teaspoon salt; stir-fry until blistered and wrinkled, 7 to 9 minutes. Transfer beans to a plate.
   • 2 tablespoons canola oil
   • 1 pound green beans — trimmed
   • 1/4 teaspoon Kosher Salt

   Dry the green beans thoroughly before adding them to hot oil to reduce splatter.

   Use ventilation, since high-heat dry-frying can create smoke.

3. Brown the mushrooms. Add the remaining 1 tablespoon canola oil to the wok, then add the finely chopped cremini mushrooms and remaining 1/4 teaspoon salt. Cook until moisture evaporates and the mushrooms are deeply browned, 4 to 5 minutes.
   • 1 tablespoon canola oil
   • 8 ounces cremini mushrooms — finely chopped
   • 1/4 teaspoon Kosher Salt

   Use caution when adding mushrooms to the hot wok, as moisture can cause oil to sputter.

4. Add aromatics and sauce. Add the scallion whites, garlic, ginger, and crushed red pepper flakes. Stir-fry until very fragrant, about 30 seconds, then add the soy sauce and toss to coat.
   • 4 Count scallions — thinly sliced
   • 4 Count garlic — minced
   • 1 tablespoon ginger — minced
   • 1 teaspoon crushed red pepper flakes
   • 2 tablespoons soy sauce
5. Finish and serve. Return the green beans to the wok and stir-fry until evenly coated and hot throughout, about 1 minute. Turn off the heat, toss with scallion greens and toasted sesame oil, and serve hot.
   • 4 Count scallions — thinly sliced
   • 1 teaspoon sesame oil

https://plumtally.com/recipes/dry-fried-green-beans-rtus5hdwj89t