Soy-glazed stir-fried green beans with shiitake mushrooms
Get in your veggies with this delicious side dish. Green beans and shiitake mushrooms are coated in a flavorful soy stir fry sauce. Serve with brown rice.
Servings: 4 people
Calories: 104kcal
Ingredients
- 1 pound green beans with ends removed
- 3 Tablespoons tamari
- 3 Tablespoons water
- ½ teaspoon toasted sesame oil
- ½ teaspoon agave syrup
- ½ teaspoon rice vinegar
- ½ teaspoon corn starch
- 3 teaspoons avocado oil divided + more if needed
- Pinch of salt
- 4 ounces shiitake mushrooms sliced with stems removed
- 2 cloves garlic minced
Instructions
- Rinse and drain green beans in a colander. Remove the ends from green beans. If they're long, cut or break them in half. (Green bean pieces should be about 3 inches long.) Then pour the beans onto a clean kitchen towel and blot them dry. (Wet beans don't brown as well.) Set them aside while you move to the next step.
- Now it's time to make the stir-fry sauce. In a small bowl, combine tamari, water, sesame oil, agave syrup, rice vinegar, and corn starch. Stir with a whisk or fork until fully combined. Then set aside.
- Bring a large non-stick skillet to a medium-high heat with 2 teaspoons of avocado oil. Allow the pan to get completely warm before adding green beans. Once the pan is hot enough, add the green beans and a pinch of salt. Cook for about 7 minutes. Don't move them for the first 3 or 4 minutes. Allow them to char before flipping them with a spatula.Taste a green bean to see if they're done enough. Once they're tender and browned on both sides, move them to a separate plate.
- Add another teaspoon of avocado oil to the skillet. Then add the sliced shiitake mushrooms and another pinch of salt. Cook for about 3 minutes, until the mushrooms are soft and slightly browned. (If the mushrooms start to stick, lower heat and add more oil.) During the last 30 seconds of cooking time, add the minced garlic and incorporate it with the mushrooms until fragrant.
- Add the green beans back to the skillet and combine with the mushrooms.
- Then add the reserved stir-fry sauce and stir it all together. The sauce will immediately start thickening. Cook for 30 seconds to 2 minutes more, until the sauce is thick and evenly covering the green beans.
- Remove from heat and serve.
Video
Notes
Store leftovers in an airtight container in the refrigerator. It will keep for 3 or 4 days. Reheat in the microwave or in a skillet on the stove.
Instructions for using frozen green beans
Fresh green beans are best for this recipe. However, frozen green beans can be used instead. The main difference is that frozen green beans are harder to char, and they are softer when cooked than tender-crisp fresh green beans.
If buying frozen, choose "cut green beans," which are thicker. Don't buy "fine green beans," which are skinnier.
To cook this stir-fry with frozen green beans, add them to the skillet at a medium-high heat straight from frozen. Do not thaw first. Because they take longer to brown, you'll want to wait at least 7 minutes before flipping the first time.
As they cook, the frozen green beans will release water. Let the water cook off and allow the green beans to brown on both sides before removing them from the skillet.
Because they have to heat from frozen, the total cooking time with frozen green beans will be a little longer than what's listed above.
Nutrition
Calories: 104kcal | Carbohydrates: 12g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 764mg | Potassium: 360mg | Fiber: 4g | Sugar: 5g | Vitamin A: 783IU | Vitamin C: 15mg | Calcium: 48mg | Iron: 2mg
