Stir-Fried Green Beans and Scallions

By Ali Slagle

Published Feb. 15, 2023

Stir-Fried Green Beans and Scallions
Dane Tashima for The New York Times
Total Time
15 minutes
Rating
5(458)
Comments
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While this dish may look like a pile of plain old green beans, look closer: Half of those slender green vegetables are scallions, contributing a sweet, gentle onion flavor to this fast side. Though scallions are often used to garnish, the use of cooked scallion segments is nothing new: You’ll find them sautéed, braised, grilled and eaten whole oftentimes with romesco or alongside meat. Here, scallions and green beans simultaneously steam and sauté in a hot, covered skillet, so the vegetables char and concentrate in flavor but remain juicy. Lemon brightens everything, but is strictly optional.

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Ingredients

Yield:2 to 3 servings
  • 1tablespoon extra-virgin olive oil or unsalted butter
  • ½pound green beans, stem ends trimmed
  • Salt
  • 2bunches scallions (about ½ pound or 16 scallions), stem ends trimmed, halved crosswise
  • ½lemon (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (3 servings)

91 calories; 5 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 12 grams carbohydrates; 4 grams dietary fiber; 5 grams sugars; 3 grams protein; 394 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat a large skillet over medium until very hot. Add the oil, then spread the green beans out in an even layer. Season generously with salt and cover with a lid or baking sheet. Cook, stirring halfway through, until bright green but still crisp, about 4 minutes.

  2. Step 2

    Add the scallions, season with salt, toss to combine and spread into an even layer. Cover and cook, stirring every 2 minutes, until both vegetables are tender and browned and the green beans are beginning to wrinkle, 4 to 6 minutes. Some charring is welcome but if you see any burning, resist adding water and instead reduce the heat.

  3. Step 3

    Remove from heat and season to taste with salt. If using the lemon, zest and juice it over the green beans.

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Ratings

5 out of 5
458 user ratings
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Comments

Jim Brown

Did the author actually cook this and eat it? Serve it to anyone? Step 1 -- "generously season with salt." Step 2 --" add the scallions, season with salt." Step 3 -- "remove from heat and season with salt to taste." Does the author suggest a method for extracting all the salt that has already been added? These are green beans -- especially with a lot of scallions, they don't need much salt! If I did this, my wife would kill me -- or at least hire a divorce attorney!

Allegra

This is a beautiful, juicy dry fried green bean. Please do yourself a solid & whip this fast, delicious & easy dish to compliment any main. So much brighter than green beans almondine!

PDXMama

Added rainbow carrots cut to green bean size. Good color and tasty!

I Love to Cook

I actually sautéed the green beans with the scallions, a bit of garlic and oil and added in some leftover cherry tomatoes. Used salt and pepper and beans tasted great!

Amanda

My go to green beans. A half pound of beans makes a dinner complete for 2 older adults, with a bean dish or pasta.

Bruce

Oh and I only gave a small shake of season salt and it was fine. Went very light on the salt and all was great.

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