Stir fry snap beans are a versatile and delicious side dish, easily made from fresh or frozen snap beans. They can be cooked quickly, making them perfect for busy weeknight meals, and they are packed with nutrients and flavor. The brief cooking time preserves the beans' crisp-tender texture, while the sauce adds a savory and slightly sweet taste. This dish pairs well with a variety of proteins and can be made vegetarian or vegan by using plant-based ingredients.
Let's cook with our recipes!
STIR FRIED GREEN BEANS
This is a Very Good Stir-Fry Green Beans Recipe for Diabetics, But, can be used by anyone.The recipe comes from Splenda.
Provided by Barb G.
Categories Vegetable
Time 20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Stir-Fry Sauce: Combine the stir-fry sauce ingredients in a small bowl.
- Set aside.
- Stir- Fry: In a large skillet or wok.
- Heat the oil and stir-fry the green beans,until they are barely crisp-tender, about 2 minutes.
- Add water and continue stir-frying for another 2 minutes, until the beans are crisp-tender and the water has evaporated.
- Add the sauce and continue stir-frying for 5 or 6 more minutes.
- Until the beans are tender,BUT, not over cooked.
- Serve immediately.
Nutrition Facts : Calories 105.3, Fat 4.7, SaturatedFat 0.8, Sodium 344.7, Carbohydrate 10.4, Fiber 4.1, Sugar 2, Protein 3
GREEN BEAN STIR-FRY
Steps:
- Whisk together honey, rice vinegar, sesame oil, red pepper flakes, salt and pepper, to taste, in a small bowl; set aside. Heat the oil in a wok or large skillet on high heat. Add the green beans and cook, stirring 2 to 3 minutes until dark green and caramelized. Add the garlic and ginger, stirring constantly for 2 minutes longer. Add the sauce, stir to incorporate and heat another minute. Transfer to a serving dish and serve.
STIR FRIED SUGAR SNAP PEAS
Living in China, I had to adapt to some foods I hadn't eaten before. Sugar snap peas have become one of my favorites, and while trying new concoctions, I came up with this delicious and easy recipe! Easy, green, and tasty - three of my favorite things!
Provided by mecook
Categories Side Dish Vegetables
Time 18m
Yield 4
Number Of Ingredients 4
Steps:
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add snap peas, cover, and steam until tender, about 2 minutes.
- Heat oil in a non-stick skillet over medium-high heat; saute garlic until nearly brown, about 2 minutes. Pour in snap peas and soy sauce. Cook and stir until snap peas begin to brown, about 4 minutes.
Nutrition Facts : Calories 109.5 calories, Carbohydrate 8.7 g, Fat 6.8 g, Fiber 2.3 g, Protein 2.8 g, SaturatedFat 0.9 g, Sodium 451.4 mg, Sugar 0.2 g
SUGAR SNAP PEA STIR-FRY
Fresh ginger, balsamic vinegar, soy sauce and sesame oil provide a nice blend of flavors in this Asian-inspired recipe for fresh sugar snap peas. This quick-to-cook recipe will complement most any entree, including ham, lamb, chicken or fish. Best of all, it's easy to double for large crowds. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large nonstick skillet or wok, saute the peas in canola oil until crisp-tender. Add the garlic, ginger, vinegar, soy sauce, sesame oil and cayenne; saute 1 minute longer. Add basil; toss to combine. Sprinkle with sesame seeds.
Nutrition Facts : Calories 60 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 59mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
STIR-FRIED GARLIC GREEN BEANS
The green beans should remain crunchy in this dish, which is adapted from Grace Young's recipe in "Stir-Fry to the Sky's Edge."
Provided by Martha Rose Shulman
Categories vegetables, side dish
Time 10m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Bring a pot of water to a boil, season with salt and add the green beans. Boil 1 minute, drain and rinse with cold water, then place on a kitchen towel to dry thoroughly. (If vegetables aren't dry when you add them to the hot wok or pan, they will splutter and braise instead of stir-frying.) Place within reach of your wok or pan.
- Combine the soy sauce and wine or sherry in a small bowl or measuring cup and place within reach of your wok or pan. Place the garlic, ginger and red pepper flakes in another small container near the burner.
- Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in the oil by adding it to the sides of the pan and swirling the pan. Add the garlic and ginger, stir-frying for no more than 10 seconds, and then add the green beans. Toss together, then add the soy sauce and sherry and stir-fry for one to two minutes, until the beans are crisp-tender. Remove from the heat and serve.
Nutrition Facts : @context http, Calories 77, UnsaturatedFat 3 grams, Carbohydrate 9 grams, Fat 4 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 298 milligrams, Sugar 4 grams
BEEF STIR-FRY WITH SNAP PEAS
Spice up tonight with this must-taste mix of gingered sirloin, rice, and snap peas in less than a half-hour -- chopsticks are optional.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 25m
Number Of Ingredients 10
Steps:
- In a medium saucepan with a lid, bring 2 cups salted water to a boil. Add rice; return to a boil. Stir once, and reduce to a simmer. Cover, and cook until rice is tender, 15 to 20 minutes. Remove from heat; let stand, covered, 5 minutes, then fluff with a fork.
- Ten minutes before rice is done, place steak in a medium bowl. Sprinkle with cornstarch, and season with salt and pepper; toss to coat. In a large skillet, heat oil over medium-high. Cook half the steak until browned on one side, 1 to 2 minutes (steak will cook further in step 3); transfer to a plate. Repeat with remaining beef.
- Add snap peas, white part of scallions, ginger, red-pepper flakes, and 3/4 cup water to skillet; season with salt and pepper. Cook until snap peas turn bright green, 1 to 2 minutes. Return steak to skillet until cooked through, 1 to 2 minutes. Remove from heat, and mix in green part of scallions and lime juice. Serve with rice.
STIR-FRY SNAP BEANS
The recipe for this delicious dish came from a Chinese student who lived with us.
Provided by Allrecipes Member
Time 15m
Yield 2
Number Of Ingredients 8
Steps:
- In a small skillet, saute beans in canola oil for 5 minutes. Add the soy sauce, sesame seeds, sesame oil if desired, garlic powder, onion powder and pepper. Cook and stir 1-2 minutes longer or until beans are tender and evenly coated with soy sauce mixture. Serve immediately.
Nutrition Facts : Calories 54.4 calories, Carbohydrate 5.2 g, Cholesterol 0 mg, Fat 3.6 g, Fiber 2.3 g, Protein 1.6 g, SaturatedFat 0.4 g, Sodium 227.9 mg, Sugar 1 g
STIR-FRIED BEEF AND SUGAR SNAP PEAS
Here's a stir-fry far better than most take-out Chinese, and you can make it with any lean cut of meat - flank steak, London broil, tenderloin, sirloin or skirt steak - so long as it is cut thin against the grain. Most takeout joints use snow peas, but sugar snaps are juicier and more succulent, and just as crunchy. (Their downside is that they are slightly more work: they need to be thinly sliced.) As for the sauce, it's simple: thick dark soy sauce (tamari works well), sesame oil, chicken broth and Madeira.
Provided by Melissa Clark
Categories dinner, easy, quick, weekday, weeknight, one pot, main course
Time 30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- In a medium bowl, mix beef, 2 tablespoons tamari, sesame oil, salt and pepper. Set aside.
- Thinly slice sugar snap peas crosswise into disks. Thinly slice scallions, reserving dark green parts for garnish.
- In a small bowl, mix chicken broth, Madeira, 2 tablespoons water, remaining 1 tablespoon tamari and cornstarch.
- Heat a large skillet over high heat. Add 2 tablespoons oil. When pan is hot, stir-fry beef until browned, about 2 minutes. Transfer beef and any liquid to a plate.
- Add remaining tablespoon oil to skillet and when hot, add garlic and white and light green scallion parts until lightly browned, about 1 minute. Add sugar snap peas and chicken broth mixture, lower heat to medium and cover. Let cook for 2 minutes. Transfer beef and juices to skillet and stir-fry 2 minutes. Serve over rice, garnished with more sesame oil, sesame seeds, dark parts of scallions, and hot sauce or vinegar and chili oil.
Nutrition Facts : @context http, Calories 329, UnsaturatedFat 12 grams, Carbohydrate 16 grams, Fat 15 grams, Fiber 3 grams, Protein 30 grams, SaturatedFat 4 grams, Sodium 816 milligrams, Sugar 6 grams, TransFat 0 grams
STIR-FRIED GREEN BEANS
In no time at all, Lapeer, Michigan's Heidi Wilcox stir-fries everyday green beans with garlic and a variety of herbs and spices for this well-seasoned side dish.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a large nonstick skillet or wok, stir-fry garlic in butter for 1 minute. Add the beans; stir-fry 3 minutes longer. Stir in the parsley, basil, salt, oregano and cayenne; stir-fry for 2-3 minutes or until beans are crisp-tender.
Nutrition Facts : Calories 77 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 358mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
STIR FRIED GREEN BEANS AND SNOW PEAS
Make and share this Stir Fried Green Beans and Snow Peas recipe from Food.com.
Provided by dicentra
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine the garlic, ginger and oil in a hot wok. Stir-fry for 1 minute.
- Add the broth, soy sauce and vegetables. Stir to coat, cover, and simmer vegetables for 2-3 minutes or until the carrots are crisp-tender.
Nutrition Facts : Calories 124.7, Fat 7.1, SaturatedFat 0.9, Sodium 310.4, Carbohydrate 13.2, Fiber 5, Sugar 5.3, Protein 3.7
STIR-FRIED SNAKE BEANS
Steps:
- Heat the oil in a wok untilit starts to smoke. Add the beans and stir-fry for about 1 minute. Add the garlic and stir until fragrant. Add the caster sugar, fish sauce and chicken stock, and stir-fry for another 30 seconds until liquid has slightly reduced. Check seasoning.
Tips:
- Choose tender snap beans: Look for beans that snap easily when you bend them. Avoid beans that are limp or have brown spots.
- Prep the snap beans properly: Trim the ends of the beans and cut them into bite-sized pieces. You can also blanch the beans briefly in boiling water to help them retain their color and crispness.
- Use high heat: Stir-frying requires high heat to quickly cook the beans and prevent them from becoming mushy. Make sure your pan or wok is hot before adding the beans.
- Add the beans last: Beans cook quickly, so add them to the stir-fry last to prevent them from overcooking.
- Stir constantly: Stirring the beans constantly will help them cook evenly and prevent them from sticking to the pan.
- Season to taste: Add your favorite seasonings to the stir-fry to taste. Common seasonings include soy sauce, garlic, ginger, and black pepper.
Conclusion:
Stir-fried snap beans are a quick, easy, and healthy side dish that can be enjoyed as part of a main meal or as a snack. By following these tips, you can make sure that your stir-fried snap beans are always delicious and nutritious.
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