Richard Sax, Marie Simmons

Dry-fried Green Beans

Preparation info
  • Makes

    4

    Servings
    • Difficulty

      Easy

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.

Ingredients

  • Salt
  • 1 pound thin green beans, stem ends trimmed
  • 2 teaspoons low-sodium soy sauce

Method

  • 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 smal