Herbed Green Bean Stir-Fry

Stir-frying over fierce heat is a hallmark of Chinese home cooking, locking in color and crunch. This herbed green bean version tosses snap peas and broccoli with ginger, sesame, and a shower of fresh basil and cilantro.

Serves 4 · 15 min prep · 12 min cook

Estimate for one serving

• 210 cal
• 8g protein
• 24g carbs
• 11g fat
• 7g fiber

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Ingredients

• 1.5 lb fresh green beans
• 2 cups broccoli florets
• 1 cup snap peas
• 4 garlic cloves
• 1 tbsp minced fresh ginger
• 4 scallions
• 1/2 cup chopped fresh cilantro
• 1/4 cup torn fresh basil
• 3 tbsp low-sodium soy sauce
• 1 tbsp rice vinegar
• 1 tbsp toasted sesame oil
• 1 tsp honey
• 2 tbsp neutral oil (avocado or canola)
• 1 tbsp toasted sesame seeds
• 1/2 tsp red pepper flakes
• 1/2 tsp kosher salt
• 1 lime lime wedges
• 3 cups cooked jasmine rice (optional)

Instructions

1. 1Trim the stem ends from the green beans and snap peas. Cut any very long green beans in half so pieces are roughly 3 inches. Cut broccoli into small bite-size florets. Thinly slice the scallions, separating whites from greens. Mince the garlic and ginger.
2. 2In a small bowl whisk together soy sauce, rice vinegar, sesame oil, honey, and red pepper flakes until the honey dissolves. Set the sauce aside near the stove.
3. 3Heat a large 12-inch skillet or wok over high heat until a drop of water sizzles and evaporates instantly, about 2 minutes. Add neutral oil and swirl to coat.
4. 4Add the green beans and broccoli. Stir-fry 4–5 minutes, tossing constantly, until the beans turn bright green with blistered spots and the broccoli edges char lightly. Transfer vegetables to a plate.
5. 5Add the remaining oil to the same hot pan. Toss in the snap peas and scallion whites; stir-fry 90 seconds until snap peas are crisp-tender and vivid green.
6. 6Push vegetables to the side, add garlic and ginger to the center, and cook 20–30 seconds until fragrant but not browned. Return the green beans and broccoli to the pan.
7. 7Pour the prepared sauce over everything and toss vigorously 1–2 minutes so the sauce coats every piece and reduces to a glossy glaze. Sprinkle with salt if needed.
8. 8Remove from heat. Fold in most of the cilantro, basil, and scallion greens, reserving a little for garnish. The residual heat will wilt the herbs slightly without dulling their color.
9. 9Transfer to a large serving platter or individual bowls. Scatter remaining herbs, sesame seeds, and a final drizzle of sesame oil if desired. Squeeze fresh lime wedges over the top just before eating.
10. 10Serve immediately as a light main with optional jasmine rice on the side, or pile into bowls for a vegetable-forward dinner. Leftovers reheat well in a hot skillet the next day.