Photo of Green beans with frizzled shallots and toasted almond stir-fry by WW

Green beans with frizzled shallots and toasted almond stir-fry

1
1
1
SmartPoints® value per serving
Total Time
24 min
Prep
10 min
Cook
14 min
Serves
10
Difficulty
Easy
Stir fried string beans get a flavor boost from a host of ingredients such as sherry, soy sauce, and peanut oil. Shallots add a delicate sweetness that compliments the beans. You can also use a Vidalia or red onion. Cooking the green beans in boiling water for a minute before stir frying preserves their crisp texture and vibrant color. To make weeknight cooking even faster, you can prepare the almonds and blanch the green beans a day ahead. This stir-fry is delicious with steak or chicken.

Ingredients

Uncooked string beans

1 pound(s), trimmed and cut into 3- to 4-inch pieces

Sherry (dry or sweet)

1 Tbsp, dry recommended

Low sodium soy sauce

1 Tbsp

Sliced almonds

2 Tbsp

Peanut oil

5 tsp, or vegetable oil, divided

Uncooked shallot(s)

½ cup(s), thinly sliced

Minced garlic

1 Tbsp

Table salt

½ tsp

Black pepper

¼ tsp, freshly ground

Instructions

  1. 1. In a 3-quart saucepan bring 1 1/2 quarts of water to a boil over high heat. Add beans and cook until beans just turn bright green, about 1 minute. Drain beans in a colander, shaking well to remove excess water. Combine sherry and soy sauce in a small cup.
  2. 2. Put almonds in a dry 14-inch flat-bottomed wok or a 12-inch skillet over medium heat and stir-fry 1 to 2 minutes or until almonds are golden. Remove almonds and set aside.
  3. 3. Continue heating wok over medium heat. Swirl in 2 tsp of the oil, add shallots, reduce heat to medium-low and stir-fry 1 to 2 minutes or until shallots begin to brown. Increase heat to high, swirl in remaining 3 tsp oil, add beans, garlic, sprinkle on salt and pepper, and stir-fry for 30 seconds or until well combined. Swirl sherry mixture into wok, and stir-fry for 30 seconds to 1 minute, or until beans are crisp-tender. Sprinkle on toasted almonds and serve immediately. Yields 1/2 cup per serving.
  4. Advance preparation: Almonds can be toasted several days ahead. Beans can be blanched a day ahead. Be sure to pat dry with paper towels before stir-frying.