Dry-fried Green Beans

Preparation info

  • Makes


    • Difficulty


Appears in

Lighter, Quicker, Better: Cooking for the Way We Eat Today

Lighter, Quicker, Better

By Richard Sax and Marie Simmons

Published 2000

  • About

As opposed to deep-frying, dry-frying requires very little oil. Organize the preparation of this dish so that the beans are parboiled and the seasonings measured out ahead of time. Then all you have to do at serving time is heat the oil, add the seasonings, and give the beans a quick toss over high heat.


  • Salt
  • 1 pound thin green beans, stem ends trimmed
  • 2 teaspoons low-sodium soy sauce
  • 2 teaspoons dry sherry
  • ½ teaspoon sugar
  • ½ teaspoon oriental sesame oil
  • 1 tablespoon peanut or other vegetable oil
  • 1 garlic clove, thinly sliced


    • Bring a large saucepan of water to a boil and add a Pinch of salt. Add the beans and cook, uncovered, 5 minutes. Drain and rinse under running water. Spread beans out on a clean dish towel and pat dry.
    • Stir together the soy sauce, sherry, sugar, and sesame oil in a small bowl. Set aside.
    • Heat a large heavy nonstick skillet over high heat until hot enough to evaporate a drop of water upon contact. Add the oil and garlic and stir-fry just until garlic sizzles, about 30 seconds.
    • Gradually add the beans, a handful at a time, to the hot skillet. Stand back to avoid splatters. Stir-fry just until the beans begin to blister, about 3 minutes. Add the soy mixture and stir to coat, about 1 minute. Serve immediately.