Our green bean plants have been doing really well these past few days. So well in fact, they’re growing faster than we can eat them! Usually, Mom makes a green bean stir fry mixed with other ingredients like this green bean stir fry recipe with pork and carrots. But with so many green beans harvested in just one day, it was a no brainer to cook some green beans as its own side dish.
This dish is simple, fast, and can be used on any hard or crispy vegetable. In the past, we’ve used this recipe on broccoli and asparagus most often. Both are on the crunchy side and release very little water when cooking on a hot fry pan. You can also try mixing it up by adding some colorful vegetables like onions and carrots.
Aloha with love,
- 1 handful Green beans Cut into 2-inch lengths.
- 1 clove garlic Chopped.
- 1 pinch salt
- 2 tbsp water
- Cut the ends of the green beans off and cut into 2-inch lengths. Add about 1 tbsp of oil to a pan and adjust the temperature to high heat. Add the garlic and cook for about 1 minute.Note: Lower the temperature to avoid burning the garlic if necessary.
- Add the green beans and salt, then stir. Add the water and cover the pan for 2 minutes. Uncover and serve.
- For added flavor, cook this dish in the same pan right after you’ve cooked a stew, soup, or hearty stir fry. The leftover flavor will soak into the green beans. Mom often uses this cooking method for and kind of leafy greens stir fry.