Green Bean Stir-Fry

Once we embarked on Asian slow-cooker beef brisket, we wanted a vegetable side dish that would complement that shredded beef. These stir-fry beans exceeded all expectations; some at the table thought the beans were actually the star of the culinary show. We agree this side dish is outstanding, but be reasonable! It is a side dish!

Kudos to Food Network’s Sunny Anderson for this gem. Here’s the link. Don’t skimp on the ginger; we probably added a little extra, and we think this made the flavor profile truly memorable. Please try it (with or without the slow-cooker brisket).

Ingredients

2 Tbsp honey
2 Tbsp unseasoned rice vinegar
1 Tbsp sesame oil
1 tsp red pepper flakes
Salt and freshly ground pepper
2 Tbsp vegetable oil
1 lb. green beans, washed and trimmed, cut into 1-inch pieces
2 cloves garlic, minced
1-inch piece ginger, minced

Directions

Whisk together honey, rice vinegar, sesame oil, red pepper flakes, salt and pepper, to taste, in a small bowl; set aside. Heat the oil in a wok or large skillet on high heat. Add the green beans and cook, stirring 2-3 minutes until dark green and caramelized. Add the garlic and ginger, stirring constantly for 2 minutes longer. Add the sauce, stir to incorporate and heat another minute. Transfer to a serving dish and serve.

Prep time: 8 minutes
Total time: 14 minutes

Makes 4 servings.

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