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Fiery Wok-Seared Green Beans

Fiery Wok-Seared Green Beans

Searing green beans in a dry wok gives them a mild smoky flavor; you can get the same blistered effect with a large cast-iron skillet if you don't have a wok. The chiles in this recipe are sliced and cooked with their seeds — typically the hottest part of chiles — so keep that in mind when deciding how many to use.

Click here to see In Season: Green Bean Frenzy.

Ingredients

  • 1 Pound green beans, trimmed
  • 3 cloves garlic, sliced
  • 1 red serrano or other spicy chiles, sliced thinly
  • 1 Tablespoon white or black sesame seeds (or a mix of both)
  • 1 1/2 Teaspoon reduced-sodium tamari

Directions

Heat a wok over high heat until very hot. Add the beans and cook, stirring and tossing, until they begin to blister and brown in spots, 5-6 minutes. Add the garlic, chiles, and sesame seeds, and stir for 1 more minute. Add a few tablespoons of water, cover the wok, and cook until the beans are crisp-tender. Remove the cover and cook until dry. Remove from the heat and stir in the tamari.

Nutritional Facts
Servings4
Calories Per Serving57
Total Fat1g2%
Sugar4gN/A
Saturated0.2g1.1%
Protein3g6%
Carbs10g3%
Vitamin A45µg5%
Vitamin B60.3mg13.3%
Vitamin C31mg51%
Vitamin E0.5mg2.7%
Vitamin K18µg22%
Calcium70mg7%
Fiber4g14%
Folate (food)43µgN/A
Folate equivalent (total)43µg11%
Iron2mg9%
Magnesium40mg10%
Monounsaturated0.4gN/A
Niacin (B3)1mg6%
Phosphorus68mg10%
Polyunsaturated0.7gN/A
Potassium300mg9%
Riboflavin (B2)0.1mg8.2%
Sodium134mg6%
Thiamin (B1)0.1mg8.3%
Zinc0.5mg3.4%