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“A Bearnaise sauce is simply an egg yolk, a shallot, a little tarragon vinegar and butter, but it takes years of practice for the result to be perfect.” — Fernand Point

Spicy Stir-Fried Green Beans and Scallions

Crisp-tender green beans and scallions are quickly charred in a very hot skillet, then tossed with garlic and a savory, slightly sweet and spicy soy-vinegar sauce. Serve as a side dish, or make a double portion and serve with rice for an easy entrée.

Spicy Stir-Fried Green Beans and Scallions

Servings: About 4 as a side dish
Prep Time: About 15 minutes
Cook Time: About 10 minutes

Ingredients:

  • 2 tablespoons light soy sauce
  • 1 tablespoon white wine vinegar or rice wine vinegar
  • 2 teaspoons granulated sugar
  • ½ teaspoon red pepper flakes
  • 1 tablespoon water
  • 2 tablespoons peanut oil or canola oil
  • 1 teaspoon peanut oil or canola oil
  • ¾ pound green beans, stemmed and cut on the bias into 1½-inch pieces
  • 4 scallions, white and lower green portions cut into 2-inch pieces
  • 3 medium garlic cloves, minced (about 1 tablespoon)

Instructions:

  1. In a small bowl, combine the soy sauce, vinegar, sugar, red pepper flakes and 1 tablespoon water. Set aside.
  2. Heat a 12-inch heavy-bottomed skillet over high heat until extremely hot, at least 4 minutes.
  3. Carefully add 2 tablespoons oil and swirl to coat the bottom of the skillet. The oil should begin to shimmer and smoke almost immediately.
  4. Add the green beans and cook, turning with a wide spatula about every 30 seconds, until slightly charred and crisp-tender, about 4 minutes.
  5. Add the scallions and continue cooking and turning until the scallions are charred and the green beans are tender, another 3–4 minutes.
  6. Make a well in the center of the skillet. Add the garlic and remaining 1 teaspoon oil. Using the back of the spatula, mash the garlic into the oil and cook until fragrant, about 5 seconds.
  7. Stir the garlic into the vegetables.
  8. Add the reserved soy sauce mixture and toss quickly to coat the vegetables. Cook until the liquid has reduced by about half, approximately 15 seconds.
  9. Serve immediately.

Tip: The very hot skillet is important—the goal is to quickly char the beans while keeping them crisp rather than allowing them to steam. For an entrée, make a double batch and serve over steamed rice.

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