Chinese-Style Garlic String Beans
Revelatory. That’s what these green beans are. Truly!
It’s at this point you’re probably saying to yourself, there goes Miss Exaggeration again. How many foods can she profess to have changed her life?!! Sorry guys! What can I say? I get so excited when things go right in the kitchen (I know, I need to get out more!) And I truly mean it when I tell you to drop whatever you’re doing and start making whatever it is I’m touting that day. With these green beans, I mean it even a little more…
They are so, so good! Honestly as good as you’d get in your favorite Chinese restaurant!
So full of flavor— with that sweet/tangy/garlicky vibe going on.
And now you can make them at home!
Anytime you want!
Quickly and easily!
I mean, just look at them! You can understand my exclamatory exuberance, right?!!
So…purely to keep things consistent around here, here’s the part where I once again tell you to run to the store, get yourself some green beans and garlic and start making these life changing veggies asap!!!😘
Chinese-Style Garlic String Beans
Makes 2-3 servings but I honestly could eat the whole thing myself
Prep Time: 10 minutes; Cook Time: Under 10 minutes
Ingredients
1 pound string beans, ends trimmed
2-3 large garlic cloves, minced
1 tablespoon low-sodium soy sauce
1 tablespoon honey
1 tablespoon water
1 tablespoon unsalted butter
2 tablespoons extra-virgin olive oil
Kosher salt
The Recipe
1. In a small bowl, whisk together the soy sauce, honey and water and set aside.
2. Heat the butter and olive oil in a large heavyweight skillet over medium-high heat. When the butter is melted and the oil is hot, add in the green beans a couple of pinches of salt and toss well to coat.
3. Use tongs to toss the beans every now and then, for about 7-8 minutes, until the beans are starting to shrivel up and get caramelized. You’ll also see the butter in the pan turn brown—this is good.
4. Turn the heat to low and add the garlic and let cook for about 30 seconds, stirring constantly. Now pour in the soy sauce mixture and cook, tossing the beans, for another minute or so, until everything is well coated and the sauce has thickened up a bit. Serve immediately, making sure to scrape all that yummy sauce out of the pan!
Enjoy!
Note: Recipe adapted from Fine Cooking. I increased the amount of string beans and tinkered with sauce proportions.
