Fiery Wok-Seared Green Beans

Fiery Wok-Seared Green Beans

Serves 4 to 6

Searing green beans in a dry wok gives them a mild smoky flavor; you can get the same blistered effect with a large cast-iron skillet if you don't have a wok. The chiles in this recipe are sliced and cooked with their seeds — typically the hottest part of chiles — so keep that in mind when deciding how many to use.

  • 1 pound green beans, trimmed
  • 3 cloves garlic, sliced
  • 1 red serrano or other spicy chiles, thinly sliced
  • 1 tablespoon white or black sesame seeds (or a mix of both)
  • 1 1/2 teaspoons reduced-sodium tamari
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Heat a wok over high heat until very hot. Add beans and cook, stirring and tossing, until they begin to blister and brown in spots, 5 to 6 minutes. Add garlic, chiles and sesame seeds, and stir 1 minute longer. Add a few tablespoons of water, cover the wok and cook until beans are crisp-tender. Remove the cover and cook until dry. Remove from heat and stir in tamari.

Nutritional Info: 
Per Serving:35 calories (10 from fat), 1g total fat, 0g saturated fat, 0mg cholesterol, 75mg sodium, 7g carbohydrate (4g dietary fiber, 2g sugar), 2g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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