Quick-Fried Green Beans In Onion And Garlic Sauce
Updated January 30, 2023
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 tablespoon soy sauce
1 teaspoon sugar
1 tablespoon pale, dry Sherry or dry white wine
1 small cube chicken bouillon
⅔ cup chicken broth
1 pound green beans
1 tablespoon oil, like peanut or canola
2 tablespoons butter
4 to 6 cloves garlic, minced
2 scallions, chopped
Nutritional analysis per serving (4 servings)
13 grams carbs; 17 milligrams cholesterol; 132 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 4 grams saturated fat; 8 grams fat; 4 grams fiber; 503 milligrams sodium; 5 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Mix soy sauce, sugar and Sherry and set aside.
- Step 2
In a large saucepan, dissolve bouillon in the chicken broth over high heat. Add the beans, and simmer until nearly all liquid has evaporated, about 5 to 8 minutes, stirring constantly. Drain the beans and set aside.
- Step 3
In a wok or skillet, heat the oil and butter. Add garlic and scallions and stir-fry for about 30 seconds, or until just softened. Add the beans and toss until coated. Sprinkle soy-sugar-Sherry mix over beans and stir-fry for 1 minute. Serve hot.
Private Notes
Comments
Used 10 inch frying pan for whole recipe as written - after steaming, remove beans to serving dish while you sauté garlic and scallions in butter/oil. Then one minute hard saute of beans in soy mixture heats it all up for serving. Super for make ahead fresh veg dish. Delish!
This recipe has been a family favorite for years
Recipe ended up overcooking the beans, and the end result was a pleasant, but unremarkable flavor. Blanching the beans in salted water would be fine. Next time, I would stir-fry the garlic with 1-2 dried red chilies and about 1/2 tsp grated ginger before adding the beans (or a spoonful of chopped Tianjin preserved vegetables for an extra funky-sour flavor). After adding the soy-sugar-wine mixture, it may need additional salt to taste. Add the scallions raw as garnish at the end.