Vietnamese Sauteed Green Beans with Garlic (Đậu que xào tỏi)
Simple dish from the combination of green beans, garlic and butter
Ingredients
BLANCH
- 1/2 lb green beans trimmed
- 10 c of filtered water and more to cool down
- 1 tbsp of kosher salt
SAUTE
- 1 Tbsp unsalted butter olive oil
- 6 cloves of garlic thinly cut
- 1/4 teaspoon kosher salt, add more salt if you need to
- 1/8 tsp black pepper add more if necessary
Instructions
- In a large pot set on medium-high heat, add salt and water, and bring to the point of boiling.
- After boiling you can add the beans. Cook for approximately 3 minutes, when they're bright and green. They can easily pierce them using an afork but there's some resistance (remove the beans before they become soft as you'll cook in a pan in the future). Utilize tongs to place the beans to a strainer, then place the beans in cold water for approximately 30 seconds.
- In a saute pot over medium-high heat, melt the butter. Add the garlic pieces and cook for around 30 seconds until they are fragrant. Be sure to stir the garlic in order to keep it from sticking to the pan.
- Include the beans to the dish and mix with garlic and butter.
- Cook for around two minutes or until are able to easily poke them with the fork.
- Add salt and pepper, and serve.