Sunday, November 18, 2012

Garlic Haricot Verts (French Beans) 蒜香芝麻四季豆

With half-pack of Haricot Verts left, this is another easy saute made with (lots of) garlic. I absolutely adore Haricot Verts as they are crisp-tender when cooked perfectly. Plus the soft-cooked garlic that simmers to sweetness with the beans, the dish is so good!


Seriously, I have not tried any green bean casseroles be it a holiday dish. The thought of casserole, meaning slow-cooked, conjure an image of green beans that fails in the crisp texture I prefer.


I only tried this longer thinner type of green beans - Haricort ~French Word for Beans Verts ~French Word for Green) very recently, and absolutely prefer it to the more common green beans as Haricort Verts are so crisp, tender (and squeaky on the bite, thus also known as "squeaky beans" sometimes) and sweet when lightly cooked. Green bean casserole (typically made with green beans, cream of mushrooms and fried onions) is popular in the US, particularly at Thanksgiving; but my preference is always over a easy tasty stir-fry or saute like this


Garlic Haricot Verts
1 tsp finely minced onion, 2 handfuls of Haricot Vert, followed by 2 tbsp garlic, cover the pan and simmer for 3 minutes, then mix well, cover pan again and simmer for 3 mins. Add 1 tsp soy sauce, cover the pan and cook for about 5 mins till beans are tender-cooked.

As seen, this is employing the steam generated in the cover pan to cook the beans. It also uses less oil without sacrificing the fresh flavors of the slender crisp green beans


Sharing with My Legume Love Affair -MLLA hosted at Bricole; and sharing with Hearth and Soul

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