Saturday, November 6, 2010

Stir-Fried Green Beans with Lemon, Parmesan, and Pine nuts

I probably cooked my green beans a little longer than Kalyn, but they were still crisp. Nice side dish. I especially liked the pine nuts. It was a great addition.  I can tell you from the voice of experience that you don't want to walk away from the pine nuts. Shake the pan occasionally to move the pine nuts around the pan or you will burn them.

1 pound fresh green beans, preferable thin French green beans
1 1/2 tablespoons olive oil
2 cloves whole garlic
1 tablespoon lemon juice
1 teaspoon lemon zest
1 tablespoon freshly grated parmesan cheese
1/4 cup pine nuts, toasted in hot pan 1-2 minutes
Trim ends from green beans and cut into pieces about 2 inches long.

Put beans into a microwave-safe bowl, cover with saran wrap and microwave on high 2-3 minutes. While beans microwave, zest the lemon and squeeze the juice. (Kalyn says you won't need all the juice, so freeze the extra)

In a dry pan, toast pine nuts over high heat 1-2 minutes, until they barely start to brown. Set aside.

Heat oil in large frying pan over high heat. Add garlic cloves and stir fry about 1 minute. (This is a Chinese cooking technique called seasoning the oil.) Be sure not to brown the garlic or it will taste bitter. Remove garlic and discard. Add beans and stir-fry for 2-3 minutes, or until beans are barely starting to brown but are still slightly crisp. (Taste them to see if they are how you like them--If not, cook a little longer)

Lower heat, then pour lemon juice over the beans, and stir a few times. Turn off heat, then sprinkle lemon zest and parmesan cheese over beans and stir again.

Remove beans to a serving plate, sprinkle with toasted pine nuts, and serve immediately.

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