![]() You can sub the canola oil for sesame oil for a deeper, more authentic Asian flavor.I’m not a personal fan of ginger, so I left it out. You could also add fresh ginger to the final step when you add the soy sauce. ![]() I transferred mine to a serving dish and then sprinkled the sesame seeds on for the very last step. Then add your soy sauce and pepper flakes and toss to coat. Stir well to get it all combined in there with the onions and green beans. If you liked yours more on the tender, the soft side just cooks a bit longer.Īdd about 3 cloves of fresh garlic for the last minute of cooking. I cooked mine for about 10 minutes or so. If you don’t like your onions quite so well done, just wait and add them for the last 5 minutes or so of cooking.Īdd your trimmed green beans to the pan and cook, stirring occasionally. That way, they get a couple of minutes head start in the cooking process. This means that I pretty much always will put my onions in the preheated pan first. I like my onions caramelized! Like really, really caramelized almost to the point of being burnt. Now here’s where you can start tweaking my recipe a little. While that’s heating up, dice a small onion. Then, add about a tablespoon of canola oil to your pan over medium-high heat. It takes me a couple of minutes to trim a pound of green beans. Start by trimming your fresh, long green beans. I just will pretty much always reach for a cast iron skillet because I’m convinced it adds a deeper flavor to food. I made my stir-fried green beans in a cast-iron skillet, but you really could use a regular skillet or a wok as well.
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