Garlic Green Beans
These vibrant green beans are quickly stir-fried with plenty of garlic until tender-crisp. A simple and flavorful side dish that is naturally vegan and gluten-free.
En original oppskrift av Forkin
- Total tid
- 18 min
- Porsjoner
- 4
- Vanskelighetsgrad
- Enkel
- Per porsjon
- 97 kcal
Allergeninformasjon: kan inneholde gluten, sesam, soya og soyabønner. Kontroller alltid ingredienspakningen hvis du har en allergi.
Forberedelser
Ingredienser
Ingredienser
- 450 ggreen bean, trimmed
- 6 feddgarlic, minced
- 2 sssoy sauce, low sodium
- 1 tssesame oil
- 1 ssvegetable oil
- 0,5 tsred pepper flake(valgfritt)
garnish
- 1 tstoasted sesame seed(valgfritt)
Utstyr
wok · large skillet · tongs
Fremgangsmåte
Trinn for trinn
- 1
Heat the vegetable oil in a large skillet or wok over medium-high heat until shimmering.
Omtrent 1 min
- 2
Add the green beans to the hot pan and stir-fry for 4-5 minutes, until they are bright green and slightly tender-crisp.
Omtrent 5 min
Kokkens tips: Avoid overcrowding the pan; if necessary, cook green beans in batches to ensure even cooking and browning.
- 3
Add the garlic and red pepper flakes (if using) to the pan and stir-fry for another 1-2 minutes, until the garlic is fragrant.
Omtrent 2 min
Kokkens tips: Be careful not to burn the garlic, as it can turn bitter quickly.
- 4
Pour in the soy sauce and sesame oil, tossing everything to coat the green beans evenly.
- 5
Cook for an additional 1 minute, allowing the sauce to slightly reduce and cling to the green beans.
Omtrent 1 min
- 6
Remove from heat and transfer to a serving dish. Garnish with toasted sesame seeds if desired.
Per porsjon
Næringsinnhold
- Kalorier
- 97,2kcal
- Protein
- 3,1g
- Karbohydrater
- 10,5g
- Fett
- 5,6g
- Fiber
- 3,4g
- Sukker
- 3,8g
Beregnet ut fra ingrediensmengdene i oppskriften. Verdiene kan variere med merkevarer og erstatninger.
Hold den god
Store leftover garlic green beans in an airtight container in the refrigerator.
Reheat gently in a microwave or a skillet over medium heat until warmed through.