Crispy fried shallots complete this dish. And they don’t even need to be homemade. The folks at Union Hmong Kitchen in Minneapolis swear by the big jars of fried shallots available at Asian markets and online, but any kind of fried onion will work. Here’s a recipe if you want to make your own.
Ingredients
4 servings
½
1
1
1
3
1
1
Preparation
Step 1
Crush shallot, garlic, lemongrass, and ginger in a mortar and pestle to a coarse paste; set aside. (If you don’t have a mortar and pestle, chop very finely.)
Step 2
Heat oil in a large skillet over medium-high. Arrange green beans in a single layer; cook, undisturbed, until browned underneath, about 3 minutes. Using tongs, turn beans over and cook, tossing occasionally, until deeply browned in spots and tender, about 5 minutes. Add reserved lemongrass mixture; cook, tossing, until fragrant and tender, about 1 minute. Remove from heat. Add oyster sauce, season with salt, and toss to coat.
Step 3
Transfer green beans to a platter and top generously with fried shallots.
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Reviews (21)
Back to TopI would have roasted the green beans in the oven. Much easier, more consistent results of the browning, less oil splatter. It was quite delicious! Certainly will make it again.
JaciC
Austin TX
9/10/2023
These were amazing!! The flavor was so incredible. My only regret is that I didn't double the recipe. Next time!
maria b
Santa Cruz, CA
2/20/2022
Amazing green beans, no surprise as every recipe of Yia’s has been incredibly flavorful. I couldn’t find lemongrass as it was a last minute decision to make these, but I substituted lemon zest (the zest of 1/2 to one lemon for one stalk of lemongrass). My friends and I demolished these so quickly, definitely adding to my arsenal
Sophia
Lake Worth, FL
12/30/2021
These are literally the best green beans ever!!! I made them for Thanksgiving and there was not a single green bean for leftovers. I got so many compliments. Such a great way to elevate green beans and really pretty simple to make. Definitely give them a try. I made a bunch of extra paste so I have it in the fridge for anytime I want to make more.
J Renee
San Francisco
12/28/2021
Love this recipe. Fast, tasty, healthy. Has breathed new life into dinner game.
JudikaNZCan
Auckland, New Zealand
5/5/2021
Really good but can feel too sweet if you eat too many. I omit the lemongrass (And sometimes add lemon peel in it's place)
JS
Chicago, IL
4/19/2021
These were AMAZING. When I make them again I will double the recipe. It says 4 servings, but my boyfriend and I quite literally ate the whole pan because they were too good. And it was just our side dish! I can’t express to you how delicious they are. You must make them.
Anonymous
Spartanburg
3/21/2021
Found this hard to time. My beans went from blistered to burnt in a nano-second.
dp
Washington, D.C.
11/28/2020
These were easy and delicious. Fried green beans are a fave for us when we order Chinese in, and these scratched that itch.
Anonymous
Seattle, WA
6/18/2020
This was delicious! I added a small can of mackerel, and left out the oyster sauce. I wasn’t sure if it would pair well. The mackerel helped make this salad a full meal.
Anonymous
Washington, DC
5/26/2020
This is absolutely delicious. I didn't have oyster sauce- instead added hoisin sauce.
diyaguha
San Francisco
5/15/2020
Quite possibly the BEST version of green beans I have ever had!!!! Two of us ate an entire pound...by ourselves. We could have kept going except they were all gone! I didn't have a strong enough mortar/pestle to turn lemongrass into a paste, so I just minced all of the aromatics. I always have a little jar of fried shallots or red onion from the Asian grocer which worked perfectly here. So easy to put together, and the flavor? Ridiculously good! Thank you SO MUCH for sharing this with us.
storagelady
Boca Raton, FL
5/14/2020
Loved this combination of aromatics. Didn’t have fried shallots for a garnish- still good. I kind of want to try it without the oyster sauce next time just to let the green bean flavor more prominent.
Anonymous
Austin
5/3/2020
This turned out great! I used an extra lemongrass stalk because I love the flavor and i blistered the green beans in batches so there was enough space for them to breathe in the pan then tossed them all together with the aromatics. I definitely will be making this dish again.
Miami
5/1/2020