Green beans with frizzled shallots and toasted almond stir-fry
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
5 tsp, or vegetable oil, divided
½ cup(s), thinly sliced
¼ tsp, freshly ground
- 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. 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. 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.
- 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.