Stir-fried vegetables are fast and delicious

When you think of stir fry, don't limit yourself to thinking about Asian cuisine. Stir-frying is a great way to whip up healthy weeknight vegetables. These delicious beans come together in 15 minutes and are great served hot or at room temperature.

What you need

A good wok

Traditional carbon steel woks are great, but require seasoning and careful maintenance to keep them functioning and prevent rusting. Skip non-stick woks as they cannot tolerate the high heat required for a good stir fry. I recently won an Anolon stainless steel wok at the Blogher Food conference that I have really enjoyed.

A wok shovel or wok chuan

These utensils are key to making a good stir fry because you can really shovel the food around. Here is a highly rated, stainless steel, single-piece wok shovel that is a bit more expensive and here is a less expensive, more traditional wooden-handled version. The most common complaint about the wooden handled wok shovels is the handle eventually comes apart. 

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High smoke point oil

I have been using organic coconut oil for my stir fries because of their high smoke point and health profile. Other high smoke point oils include peanut oil, rice bran oil, canola oil, sunflower oil, grapeseed oil and lard.

Stir-fried green beans with walnuts, mint & feta

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These delicious stir-fried green beans come together in 15 minutes and are great served hot or at room temperature.

• Author: Something New For Dinner
• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 15 minutes
• Yield: 4 -6 servings 1x

Ingredients

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• 1/2 cup walnuts
• 2 t coconut oil
• 1 1/2 pounds green beans, trimmed to 3 – 4″ lengths
• Zest and juice of 1/2 lemon
• 1 handful of fresh mint, chopped
• 3 T feta cheese, crumbled

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Instructions

1. Heat the wok on medium high heat. Toss in the walnuts to toast, stirring frequently until they begin to color. Pour walnuts on a plate to cool. Finely chop and set aside.
2. Add 2 t coconut oil to the hot wok. As the oil melts swirl the oil around the bottom and sides of the pan. When oil is hot add green beans. Use a wok spatula to continually toss the beans until they are crisp tender and beginning to take on some brown color on the edges, about 3-5 minutes, depending on beans. Remove from heat.
3. Immediately toss with lemon juice and zest. Remove beans to a serving platter and sprinkle with walnuts, mint and feta.