Saturday, November 6, 2010
Stir-Fried Green Beans with Lemon, Parmesan, and Pine nuts
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.