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Fiery Wok-Seared Green Beans

Serves 4 to 6
Time 15 min
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.
Ingredients
  • 1 pound green beans, trimmed
  • 3 cloves garlic, thinly sliced or chopped
  • 1 red serrano or other spicy chile, thinly sliced
  • 1 tablespoon toasted sesame seeds
  • 1 tablespoon tamari
  • 1 tablespoon light brown sugar
  • 1 tablespoon toasted sesame oil
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Method

Heat a wok or cast iron skillet 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 2 tablespoons water, cover the pan and cook until beans are just crisp-tender.

Remove lid and add brown sugar, garlic, chiles, sesame oil, and tamari, tossing to coat until sauce has slightly reduced and loosely coats the green beans (about 2 minutes).

Add sesame seeds and toss to coat before serving.

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.
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  • 1 pound green beans, trimmed
  • 3 cloves garlic, thinly sliced or chopped
  • 1 red serrano or other spicy chile, thinly sliced
  • 1 tablespoon toasted sesame seeds
  • 1 tablespoon tamari
  • 1 tablespoon light brown sugar
  • 1 tablespoon toasted sesame oil
Shop with Prime

Exclusively for Prime members in select ZIP codes.