Blistered Green Beans With Shallots and Pistachios
The bittersweet taste of blistered green beans shines through the strong flavors of soy and lime in this side dish, where fried shallots, garlic and pistachios add crunch. Cutting the beans in half makes them easier to maneuver in the wok and helps them cook evenly. For a bit of heat, toss in a minced bird’s-eye chile or sprinkle some red-pepper flakes over the dish when adding your garnishes. You can serve these blistered beauties alongside your Thanksgiving turkey — but they’re equally at home on the dinner table, regardless of the season.
- Serves: 4 persons
- 4tablespoons neutral oil, such as grapeseed, plus more as needed
- 3medium shallots or 1 small red onion, peeled and sliced crosswise into rings
- Fine sea salt
- 4garlic cloves, peeled and minced
- 2tablespoons chopped pistachios
- 1 ½pounds green beans, trimmed and cut in half
- 1tablespoon low-sodium soy sauce
- ½teaspoon black pepper
- 2tablespoons lime juice
Step 1Heat 2 tablespoons oil in a large wok or saucepan set over high, adding more as needed to cover the bottom. Once the oil is hot, add the shallots and season with salt. Cook until shallots turn golden brown and slightly crisp, about 4 to 6 minutes. (Watch them carefully, and pull them from the pan when just golden, or they will taste very bitter.) Using a slotted spoon, transfer the shallots to a medium bowl.
Step 2In the same wok, heat 1 tablespoon oil over high. Fry the garlic and pistachios, stirring frequently, until the garlic is fragrant and the pistachios are light brown, about 30 to 45 seconds. Remove with a slotted spoon and transfer to the bowl with the shallots.
Step 3Add the remaining 1 tablespoon oil to the wok and reduce the heat to medium-high. Add the green beans and season with salt. Stir-fry until they blister, about 6 to 8 minutes. Add the soy sauce to the green beans and remove from heat. Add lime juice and black pepper and fold to coat.
Step 4Transfer the green beans to a serving bowl or plate. Garnish with the fried shallots, garlic and pistachios. Serve immediately.