Blistered Green Beans With Shallots and Pistachios
- Total Time
- 20 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 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
- 1½pounds green beans, trimmed and cut in half
- 1tablespoon low-sodium soy sauce
- ½teaspoon black pepper
- 2tablespoons lime juice
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
228 calories; 16 grams fat; 1 gram saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 5 grams polyunsaturated fat; 20 grams carbohydrates; 6 grams dietary fiber; 8 grams sugars; 5 grams protein; 593 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.
Powered byPreparation
- Step 1
Heat 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 2
In 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 3
Add 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 4
Transfer the green beans to a serving bowl or plate. Garnish with the fried shallots, garlic and pistachios. Serve immediately.
Private Notes
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Cooking Notes
barbara
I made this starting with step 3 and working backwards and at the end added the soy and lime juice and stirring all ingredients together. Very nice and easy!
CC Baker
This was fantastic, I did each step in the oven on a sheet pan (400 convection bake for steps 1-2, then broiled the green beans). Just be sure to keep an eye on everything, but it was much better for me than standing over a hot pot on the stovetop with toddlers running around. I also added a splash of mirin with the soy/lime, and had to sub cashews in for the pistachios because my pistachios were stale, and it was excellent.
Ann O’Neill
Even though I understand the reasons for single-item-successive stir frying, I’m inspired by Barbara’s honesty…I was planning to do the same reverse order but saving the soy/lime for the very end. Glad to hear it works!
Kari
Delicious. I used less soy and lime juice—maybe 1 t each?—and it was perfect. My teen had seconds and then leftovers the next day. A win all around. I cooked the shallots and the pisatchios/garlic earlier in the day and left them out on a papertowel. I added them back in at the last minute before serving. It made the actual cook time (just the green beans) quicker when I had so many other things to think about for Thanskgiving dinner.
Blistered Green Beans
My plan was to make this into a main dish. So this is my approach: Add slivered red bell pepper strips in with the shallots. In between the shallots/peppers and the garlic/pistachios, blister bite-sized pieces of cauliflower (about 1/2 a head) and a wedge-cut yellow zucchini in another Tbl of oil. Set aside as with the shallots, and toss with all the ingredients at the finale. Complete the dish as per the instructions Now there is abundant color, and great texture too.
Marcy K
Having read some of the other comments, I changed up the order of cooking and it worked out well. I cooked the green beans first until they were mostly done, then the shallots, then the pistachios and garlic. I returned the green beans to the wok, added the soy sauce and lime juice and put everything together in the serving bowl. So easy and so good!
Mike
I used chili roasted pistachios and about twice the amount. The family loved the extra heat!
regina
I’ve made this recipe twice. First on Thanksgiving then on Christmas. I don’t have a wok so they required more cooking time in a traditional pan I learned the first time. The outcome is delicious when made as is (with the longer cook time for those without wok).
bryanna
This recipe turned out good. I made this starting with step 3, 2, then 1. Wanted to cook this as a main dish so I read some of the reviews and cooked cauliflower florets (in between step 2 and 1) and added red peppers strips in with the red onion. Served with white rice. Not bad. I would have added a few more tablespoons of pistachios to bring out more flavor.
Es
Delicious. Added crispy baked tofu (Cookie & Kate’s recipe) to convert this into a warm salad main. A perfect pairing. I do agree with the other reviewers that the green beans took longer than 6-8 mins to blister - maybe 10-12 mins total?
Jon
I love this dish and it's my go to for a leveled-up side. I usually add a bit more pistachios (love them) and a dash more soy sauce. Sometimes I'll add a bit of hoisin sauce too. I also use this dish as a base for crispy baked tofu for a great vegetarian meal.
Carla Jean
Fabulous! Cooked the scallions and pistachios together, stir fried the beans (from my garden!) in my wok for 7-8 min. The lime adds spark.
shelby
I made this in a grill pan, which helped blister the beans. I used Romano (cut in 1” pieces) and yellow waxed beans (halved). They blistered beautifully and tasted great. I subbed lemon for the lime and served it over whole wheat spaghetti.
Dione
Outstanding! We started with step 3. Substituted almonds for pistachios because that’s what we had.
Chicago Lauren
Absolutely fantastic the way this came together. This is an absolute winner. Wish i had a restaurant to add this to the menu it would be an amazing small plate or family style dish. Wow.
Shannon
This was a very popular dish at Thanksgiving, and we've already made the dish again since then. Recommend adding more garlic and more pistachios.
melissa klauda
These were so delicious. I used homemade garlic oil which added an extra flavor punch. The crispy pistachios and shallots were great and the lime added brightness. Will make again!
Nicole N
Made this tonight as a side dish and while super delicious, I have to note that this took closer to 35-40 minutes all in. Be sure to plan accordingly in terms of prep time on top of cook time!
J
Excellent and adaptable. I used green onions and peanuts because I had them on hand. I think broiling the green beans in the oven would make this faster and easier. Would like to try this with tofu next time and make it into a full meal.
recipe chsnge
Cook steps in reverse order: 3, 2, 1. Add spiced tofu for main dish Can cook in oven and broil green beans to blister at the end.
Amisha
I followed the comments above and started with step 3 and worked backwards. Added the soy sauce and lime juice in at the end. I also added high protein tofu to the green beans and increased the garlic and pistachios. Also doubled lime juice and soy sauce. Served with jasmine rice on the side.
Frank
I liked it, but the next time I'll probably use more pistachios.
Janet
I made this starting with step 3 and working backwards and at the end added the soy and lime juice and stirring all ingredients together. Very nice and easy! Try 2 frying pans - one for steps 1&2, one for step 3.
air fryer?
Would this work in an air fryer?
christine
Made recipe as directed except I did blanch the beans first. Delicious!
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