Here’s the truth – I love green beans. As long as I can remember, they have been my favorite vegetable and I always get excited when I spot a bag of them fresh cut in the market. When I lived alone, I would always make my vegetables using the wok, a little Pam or Olive Oil tossed with some garlic. It’s my mom’s standby recipe, and foolproof. Another truth – I actually do not measure (gasp!) for this recipe, well except for the olive oil. I’ve also made this recipe with sugar snap peas or broccolini – occasionally adding diced extra firm tofu or chicken (cut into small pieces). This is a great side dish for one to four people – although, I still have to learn how my mom perfects it for a crowd.
Some notes on my process
- I use a nonstick wok, but any nonstick pan will work
- If using green beans, I like to cut off the ends first (I only make this with fresh veggies)
- I use 3-4 fresh garlic cloves and mince them. I’ve also used the frozen, portioned garlic (they sell at Trader Joes) – for this, use 1-2 squares, to taste and no oil.
- For two people, I use 1 tsp. of olive oil. For one person – I use 1/2 tsp.
- My steps are – heat wok on medium-high for about 3 minutes. Add garlic and saute until fragrant. Turn heat down a bit and add a pinch of red pepper flakes (if you like more heat, add more). When the garlic starts to brown, add the green beans. Saute to personal taste. The longer you toss it over the heat, the more they absorb the flavor. I like to keep them on medium heat for about 10 minutes. The garlic will start to look like a caramel color, don’t worry – it’s not burning. Serve immediately.
- A more formal recipe here