Blistered Green Beans With Shallots and Pistachios

Ingredients

  • 4

    tablespoons neutral oil, such as grapeseed, plus more as needed

  • 3

    medium shallots or 1 small red onion, peeled and sliced crosswise into rings

  • Fine sea salt

  • 4

    garlic cloves, peeled and minced

  • 2

    tablespoons chopped pistachios

  • 1 ½

    pounds green beans, trimmed and cut in half

  • 1

    tablespoon low-sodium soy sauce

  • ½

    teaspoon black pepper

  • 2

    tablespoons lime juice

Preparation

  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.
  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.
  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.
  4. Transfer the green beans to a serving bowl or plate. Garnish with the fried shallots, garlic and pistachios. Serve immediately.