Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Stir-Fried Green Beans and Mushrooms
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- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 115
- Total Fat
- 7 g
- Saturated Fat
- 3 g
- Carbohydrates
- 12 g
- Dietary Fiber
- 4 g
- Sugar
- 5 g
- Protein
- 3 g
- Cholesterol
- 11 mg
- Sodium
- 402 mg
- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 115
- Total Fat
- 7 g
- Saturated Fat
- 3 g
- Carbohydrates
- 12 g
- Dietary Fiber
- 4 g
- Sugar
- 5 g
- Protein
- 3 g
- Cholesterol
- 11 mg
- Sodium
- 402 mg
Ingredients
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Directions
- Preheat the oven to 250 degrees F. Bring a large pot of salted water to a boil and fill a large bowl with ice water. Add the green beans to the pot and blanch until bright green and crisp-tender, about 2 minutes. Drain and immediately plunge into the ice water to stop the cooking. Once cold, drain and pat completely dry; set aside. Mix the butter, garlic, fish sauce and lime zest and juice in a large bowl.
- Heat an extra-large skillet over medium-high heat. Add 1 teaspoon vegetable oil and heat until shimmering. Add half of the mushrooms and cook, undisturbed, until they start browning, about 1 minute. Toss and continue cooking until browned at the edges and tender, 2 to 3 more minutes. Remove to a baking sheet and keep warm in the oven. Repeat with 1 more teaspoon vegetable oil and the remaining mushrooms.
- Wipe the skillet clean and increase the heat to high. Add 1 teaspoon vegetable oil and half of the green beans. Cook until charred and blistered, tossing halfway through, about 4 minutes. Remove to the baking sheet in the oven. Repeat with the remaining 1 teaspoon oil and green beans.
- Add the vegetables to the bowl with the butter mixture and toss until combined. Season with salt and pepper. Transfer to a platter and garnish with the fried shallots.
